Melt butter in lg. pot on med. high heat and saute onions till clear. Add beef and brown. Add flour until pieces are coated lightly and mixture grows thick. Add broth slowly stirring constantly. Add sherry, spices, soup, and mushrooms. Bring to a boil stirring often. Cover and Reduce heat to medium or low but keep it simmering. Simmer 30 mins. stirring often till meat is tender. Just before serving stir in the sour cream. Serve over hot buttered egg noodles.
Don't forget the marjoram and dry mustard - they make the flavor of this dish.
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|Serving Size: 1 Serving (440g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 434 (61%)|
|Amt Per Serving||% DV|
|Total Fat 48.3g||64 %|
|Saturated Fat 22.7g||113 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 152.1mg||47 %|
|Sodium 470.8mg||16 %|
|Potassium 1100.2mg||29 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 10.8g|
|Protein 50.7g||72 %|
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Calories per serving: 709
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