10 | Serves 4.
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13 | - 1 lb steak, sliced
14 | - 1 Tbs flour
15 | - 3 onions
16 | - 2 cloves garlic
17 | - 1 cup beef bouillon
18 | - 1 dash sherry
19 | - 1 lb mushrooms, sliced
20 | - sour cream
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25 | - Flour the steak and add salt and pepper to taste.
26 | - Brown in butter and oil.
27 | - Slice the onions and garlic. Add them to the pan. Cook until browned.
28 | - Add beef bouillon, mushrooms, and sherry.
29 | - Cook, covered for 30 minutes.
30 | - Uncover and reduce.
31 | - Remove from the heat, let cool slighty, add sour cream.
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Serve with pasta or rice-a-roni.
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11 | Serves 2.
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14 | - ½ cup rice
15 | - ¼ cup broken up spaghetti
16 | - 1 cup seasoned broth, warmed in the microwave
17 | - 4 Tbs butter
18 | - finely chopped “green bits,” chives and parsley, for example
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23 | - Saute the rice and spagehetti in
24 | 3 Tbs butter over medium high
25 | heat stirring constantly until the pasta starts to get golden brown.
26 | - Add the heated broth and green bits, cover, and turn down to simmer.
27 | - Simmer until the broth has been absorbed, usually about 10 minutes.
28 | - When done, toss in the remaining butter (don’t stir it in yet)
29 | and remove from the heat.
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When ready to serve, stir, taste for seasoning, and serve.
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