Combine flour, salt, pepper and paprika in a plastic bag. Shake beet strips in bag until well coated. In a large skillet, melt butter over medium heat. Brown half the beef at a time. Remove. Add onion and garlic; cook until tender. Return beef to the skillet. Add broth, mustard, chili sauce and mushrooms; cover and simmer until the beef is tender, about 1 hour. Just before serving, stir in sour cream. Heat gently but do not boil. Serve immediately over noodles. Garnish with chopped parsley. Yield: 6-8 servings. Busted by Sara Horton 5/29/98 Recipe by: Taste of Home, Brenda Read, Bums Lake, British Columbia
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|Serving Size: 1 Serving (323g)|
|Recipe Makes: 6|
|Calories from Fat: 270 (62%)|
|Amt Per Serving||% DV|
|Total Fat 30g||40 %|
|Saturated Fat 13g||65 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 108.3mg||33 %|
|Sodium 483.9mg||17 %|
|Potassium 730.3mg||19 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 12.8g|
|Protein 28g||40 %|
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Calories per serving: 439
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