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Beef Stew

3/4 pound beef top round steak, cut into 1-inch cubes
1 teaspoon fresh lemon juice
1 tablespoon all-purpose flour
2 tablespoons unsalted butter
1 small onion, sliced thin
1/2 pound mushrooms, cut into eighths
1/4 cup dry red wine
1/4 cup beef broth, combined with 1/4 cup water
1 teaspoon paprika
1 pound egg noodles, cooked

In a small bowl toss the beef well with the lemon juice, add the
flour, and toss the beef until it is coated with the flour. In a
heavy skillet heat the butter over moderately high heat until the
foam subsides and in it brown the beef. Transfer the beef with a
slotted spoon to a bowl and in the fat remaining in the skillet,
cook the onion and the mushrooms over moderate heat, stirring,
until they are just tender. Add the wine, simmer the mixture for
1 minute, and stir in the broth, the paprika, and salt and pepper
to taste. Simmer the mixture, stirring for 3 minutes, stir in the
beef and the juices that have accumulated in the bowl, and cook
the stew until the beef is heated through.

Serve the stew over cooked egg noodles.


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