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Beef Stroganoff

1/2 lb flank steak, sliced across the grain
flour for dredging
3/4 lb fresh mushrooms, cleaned
1 Tbsp butter
2-3 shallots, minced
1-2 Tbsp oil
1 to 1 and 1/2 cups beef broth
1 dried dill blossom, crumbled or 1/4 tsp dillweed
1 cup sour cream
salt to taste
Noodles

Cook the mushrooms in the butter and oil until done, remove. Cook
the noodles in a separate pot. Sweat the shallots in the oil left
in the pan (may need to add more). Remove. Dredge the steak in
flour and brown on med high to high heat, if oil is left add a
little more flour, add broth, dill and vegetables, cook a little
bit longer (should look like thin gravy), remove from heat and stir
in the sour cream. Serve with noodles on the side.

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