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Steps
1
Cut the beef with the grain into 2-inch strips, then cut the strips across the grain into 1/8-inch slices. In 12-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring occasionally, until brown. Add onion and garlic to skillet; cook 2 minutes, stirring occasionally.
2
Stir in 1 1/2 cups of the broth, the Worcestershire sauce, basil, salt and pepper. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until beef is tender. In small bowl, mix flour and remaining 1/2 cup broth with wire whisk until blended. Add to skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3
Stir in mushrooms and ketchup; cook until thoroughly heated, stirring occasionally. Remove from heat; stir in sour cream until well blended. Serve over noodles.
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We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
For easy cutting, partially freeze beef for about 1 hour.
For a veggie boost, add 1 cup chopped green bell pepper with the onions.
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Nutrition Facts
Serving Size:1 Serving (3/4 cup noodles and 2/3 cup beef mixture)