In a large skillet, brown meat in butter and oil/ transfer to 2 quart baking dish. In same skillet, saute mushrooms and garlic until mushrooms are tender. Pour mushrooms and liquid over meat. Cover and bake at 300 degrees for 2 hours or until meat is tender. (or crock pot).
In the same skillet, combine broth, vinegar, and soy sauce; bring to a boil. Boil for 2 minutes, set aside. Combine mustard, cornstarch, and cream; stir into broth mixture. bring to a boil; boil for 2 minutes stirring constantly. Drain juices from baking dish into broth mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Add beef mixture. Serve over noodles.
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|Serving Size: 1 Serving (818g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 998 (72%)|
|Amt Per Serving||% DV|
|Total Fat 110.9g||148 %|
|Saturated Fat 64.4g||322 %|
|Monounsaturated Fat 31.1g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 392.1mg||121 %|
|Sodium 1598.3mg||55 %|
|Potassium 1102.5mg||29 %|
|Total Carbohydrate 46.8g||14 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 43.7g|
|Protein 50.1g||72 %|
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Calories per serving: 1378
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