In a large skillet, over medium high heat, cook beef in butter until no longer pink. Remove with slotted spoon and keep warm. In pan juices cook mushrooms, onion and garlic until tender. Stir in flour and cook for one minute. Add water, lemon juice, red wine vinegar, bouillon, salt and pepper and bring to a boil, stirring constantly. Cook and stir for 2 minutes longer. Stir in sour cream and beef and cook until heated through. Do not allow to boil. Serve over egg noodles.
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|Serving Size: 1 Serving (921g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 651 (61%)|
|Amt Per Serving||% DV|
|Total Fat 72.3g||96 %|
|Saturated Fat 38.1g||190 %|
|Monounsaturated Fat 23.5g|
|Polyunsanturated Fat 3g|
|Cholesterol 220.2mg||68 %|
|Sodium 33977.3mg||1172 %|
|Potassium 2489mg||66 %|
|Total Carbohydrate 30.2g||9 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 28.3g|
|Protein 74.6g||107 %|
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Calories per serving: 1066
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