This is a nourishing and very easy to prepare dish, especially following the step by step approach given in this recipe. Although it calls for dry mustard, you could use pre-prepared, just be careful with the quantity!
| Ingredients | Serves 4 |
| Beef topside or round steak cut in strips | 500 gm |
| Corn oil | 3 tbspns |
| Mushrooms, sliced | 250 gm |
| Onion sliced | 1 cup |
| Beef broth | 2 cups |
| Ketchup | 1 tbspn |
| Salt | ½ tspn |
| Pepper | pinch |
| Corn starch | 2 tbspns |
| Dry mustard | 1 tspn |
| Dry white wine | ¼ cup |
| Pouring cream | 1 cup |
| Egg noodles wide, cooked and drained | 200 gm |
Cooking Method
In a large skillet heat corn oil over medium-high heat. Add beef a little at a time. Brown well on all sides. Remove beef. Add mushrooms and onion. Cook, stirring for 5 minutes. Stir in beef broth, ketchup, salt and pepper. In a jug, stir together corn starch, dry mustard and wine until smooth and then pour into broth mixture.
Stirring constantly, bring to a boil over medium heat and boil for 1 minute. Add the beef and heat, stirring, for one minute. Remove from heat. Stir in the cream and serve over the pre-cooked noodles.
