- 6
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Ingredients
- 1 to 1/2 pounds Ribeye tenderized
- 1/2 cup flour
- 1/2 cup Olive oil
- 2 tablespoons butter
- 1 package egg noodles
- 2 cans cream of mushroom soup
- 1/2 beef stock
- 1 pound sliced baby portobella mushrooms
- 6 oz sour cream
Preparation
Step 1
Prepare noodles as directed.
Fry beef in olive oil and butter.
then add mushrooms and onions till tender
then add cream of mushroom soup, and stock let simmer till gets thick.
Serve with sour cream
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