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1 lb500gboneless sirloin beef, cut into ½” (0.5cm) wide strips
¼ cup50mLCrisco® Vegetable or Canola Oil, divided
8 oz250gsliced mushrooms
1clove garlic, chopped
1 tsp5mLcaraway seeds
3 tbsp45mLRobin Hood® Original All Purpose Flour
2 cans354mL eachCarnation® Regular, 2% or Fat Free Evaporated Milk
2 cups500mLbeef broth
2 tbsp30mLDijon mustard
3 cups750mLmedium egg noodles
1 cup250mLsour cream
¼ cup50mLchopped fresh parsley
1 : Heat 2 tbsp (30mL) oil in large non-stick skillet or sauce pan. Brown beef, in 2 batches if necessary. Transfer beef and pan juices to bowl and reserve.
2 : Heat remaining 2 tbsp (30mL) oil and add next 6 ingredients to pot. Cook, stirring for about 10 minutes until mushrooms start to brown. Sprinkle with flour, cook 30 seconds.
3 : Stir in evaporated milk, broth and mustard. Bring to a boil, stirring frequently. Add noodles and return to the boil. Reduce heat to low, cover and simmer 10 minutes, stirring occasionally or until noodles are cooked. Increase heat to medium, stir in beef and simmer uncovered, 3-5 minutes or until hot and noodles are tender.
4 : Remove from heat and stir in sour cream. Garnish with chopped parsley.
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