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Ingredients
  • 1 lb (16 oz/454 g) beef any cut will work, slice thinner when using tougher meats
  • 1 c (70 g) mushrooms sliced, we are using white mushrooms here but have also used baby portabellos
  • 1 c (120 g) all-purpose flour
  • 2 Tbsp (30 ml) vegetable oil
  • 1 c (237 ml) water to add the beef bullion cubes to
  • 2 cubes beef bullion
  • ¾ c (175 ml) Worcestershire sauce seriously...I typically use half the bottle! *when using Heinz Worcestershire sauce as in this recipe, start with ⅓ c when using Lea & Perrins
  • 1 lb (16 oz/226 g) sour cream
  • ½ tsp (1 g) pepper
  • ½ tsp (3 g) salt
  • ½ tsp (2.4 g) onion powder
  • ½ tsp (2 g) paprika
  • 1 ½ c pasta 1 ½ c dry egg noodles - cooked, drained and rinsed
Steps
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