Beef Stroganoff

Cooking

1. 1

   Bring a large pot of lightly salted water to a boil over high heat. Cook noodles according to package instructions. Drain and reserve.

2. 2

   Meanwhile, season meat with salt and pepper. Warm oil in a large skillet over medium heat. Add beef; brown on all sides and then push to one side of the pan.

3. 3

   Add onion and mushrooms, cooking until tender, about 3 to 5 minutes. Push to the side with beef. In a small bowl, combine cornstarch with 2 tablespoons cold beef broth. Add to the skillet and mix with juices in the pan to deglaze.

4. 4

   Pour in remaining beef broth. Bring to a boil, stirring frequently. Reduce the heat to low and stir in mustard, garlic, wine, and Worcestershire sauce. Cover with a tight-fitting lid and simmer for 10 minutes.

5. 5

   Two minutes before beef is done, stir in sour cream and cream cheese. Stir well and allow beef to finish cooking in the sauce. Let meat rest for 5 minutes and serve.