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Ingredients
  • subheading: For the beef:
  • 3 pounds beef, thinly sliced
  • 3 ounces hot mustard
  • 2 medium onions, shredded or finely chopped
  • 2 pounds bacon, thin cut, cut slices in half
  • 1 teaspoon salt, or to taste
  • 1 teaspoon pepper, or to taste
  • 3 medium carrots, peeled and cut into ¼-inch sticks
  • 6 pickles, cut into ¼-inch sticks
  • 3 tablespoons vegetable oil
  • subheading: For the gravy:
  • 1 cup all-purpose flour, plus more as needed
  • 4 cups water, plus more as needed
  • ¼ cup red wine, plus more as needed
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