1. In a Dutch oven or nonstick skillet, brown beef and onion in butter over medium heat. Add the mushrooms, wine or broth, 1/4 cup water, 2 tablespoons parsley, bay leaf, clove, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beef is tender.
2. Combine flour and remaining water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf and clove. Stir in browning sauce if desired. Serve over noodles. Sprinkle with remaining parsley.
"'I got this delightful recipe from my sister-in-law many years ago and have used it ever since,' says Margaret Welder of Madrid, Iowa. 'Whenever I serve it to guests, they always request the recipe. The tender beef, mushrooms and flavorful sauce are delicious over noodles.'"
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|Serving Size: 1 Serving (1116g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 248 (25%)|
|Amt Per Serving||% DV|
|Total Fat 27.6g||37 %|
|Saturated Fat 11.1g||55 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 204.6mg||63 %|
|Sodium 2476.9mg||85 %|
|Potassium 1376.1mg||36 %|
|Total Carbohydrate 126.1g||37 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 119.4g|
|Protein 57.4g||82 %|
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Calories per serving: 989
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