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Season the beef with the salt, pepper, and Essence.
In a large cast iron skillet, heat the oil over medium heat. Add the seasoned beef and cook, stirring, until well browned and all pink has disappeared. Drain off any excess oil in the skillet.
Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the mushrooms and garlic and cook, stirring until the mushrooms have released their juices, about 2 minutes. Add the macaroni (or egg noodles), beef broth and sour cream. Cook, stirring, until the mixture thickens slightly, 5 to 6 minutes.
Remove the pan from the heat and spoon the mixture onto 2 large plates. Sprinkle each portion with the cheese, if desired, and chopped parsley and serve immediately.
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|Serving Size: 1 Serving (677g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 174 (35%)|
|Amt Per Serving||% DV|
|Total Fat 19.3g||26 %|
|Saturated Fat 8.3g||42 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 132mg||41 %|
|Sodium 1670.9mg||58 %|
|Potassium 852.5mg||22 %|
|Total Carbohydrate 44.1g||13 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 41g|
|Protein 37.1g||53 %|
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Calories per serving: 503
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