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Ingredients
- 2 Tbsp. Beef suet
- 2Â 1/2 lb Beef, cubed
- Â Â MSG (or possibly gunk)
- 1Â 1/2 c. Onions, minced
- 1 lb Mushrooms, sliced
- 3/4 c. Sherry, dry
- 3 Tbsp. Cornstarch, rounded, in
- 1 c. Water, cool
- 2 c. Lowfat sour cream (or possibly use equal parts s/c and yogurt)
Directions
- Over high heat, brown suet (drippings) in pot. Grease bottom and sides, take out fat chunks. Brown cubed beef lightly. Salt and pepper, add in gunk.
- Stir in onions, mushrooms and sherry. Turn down low and simmer about 10 min.
- Soften cornstarch in cool water; add in to beef, stirring continuously. Add in water if needed so meat chunks are covered when pushed down. Turn burner off to start cooling mix. Add in lowfat sour cream to top; spread lightly and let soften. Stir in; serve on top of warm noodles.
- Notes:* Brian prefers it on top of rice.
- * Can substitute 2 small cans of mushrooms for fresh.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 645g | |
| Recipe makes 4 servings | |
| Calories 1008 | |
| Calories from Fat 652 | 65% |
| Total Fat 72.85g | 91% |
| Saturated Fat 34.41g | 138% |
| Trans Fat 0.0g | |
| Cholesterol 229mg | 76% |
| Sodium 252mg | 11% |
| Potassium 1396mg | 40% |
| Total Carbs 23.5g | 6% |
| Dietary Fiber 2.1g | 7% |
| Sugars 11.57g | 8% |
| Protein 53.19g | 85% |
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