Put water on to boil for egg noodles, leave at a boil until ready to add noodles. Heat a heavy skillet on high heat until very hot. Season sliced meat with salt and pepper. Add vegetable oil to the hot skillet, then add beef. Do not crowd the pan, cook in batches if needed. Cook until browned on both sides. Set aside. Return skillet to high heat, add more oil, and add mushrooms. Add salt and pepper to taste. Cook until soft and brown. Remove from pan and hold with the meat Return Skillet to high heat.
Add beef broth and reduce to about half. Add reduced broth to bowl with mushrooms and beef. Return skillet to the burner and reduce heat to medium high. Add butter to pan and melt, then add onion, salt and pepper taste, and cook until lightly browned. Add tomato paste and cook for about 2 minutes. Add egg noodles to water, cook per package instructions. Add flour to tomato paste and onion mixture and cook over medium high heat until absorbed or about 30 seconds. Add wine and deglaze pan. Add chicken broth. Simmer broth for 2-5 minutes to reduce by about 1/3.
Add a few tablespoons of the hot broth to the sour cream and stir to temper. Add the broth sour cream mixture to pan. Heat. Add the mushrooms and meat to the pan. Heat through. Taste and adjust seasoning if needed. Drain egg noodles when cooked, add some butter to keep separate. Mix noodles and meat mixture together. Serve immediately.
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|Serving Size: 1 Serving (274g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 133 (30%)|
|Amt Per Serving||% DV|
|Total Fat 14.8g||20 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 103.3mg||32 %|
|Sodium 258.7mg||9 %|
|Potassium 590.4mg||16 %|
|Total Carbohydrate 48.5g||14 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 45.9g|
|Protein 22.7g||32 %|
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Calories per serving: 448
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