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Ingredients
  • 1 ½ to 2 pounds stew meat
  • 2 teaspoons Italian seasoning
  • salt and pepper, to taste (I used about 1 teaspoon salt and ½ teaspoon black pepper)
  • 2 cups beef broth (I used low sodium)
  • 1 cup sliced mushrooms (preferably fresh, not canned)
  • 3 tablespoon Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon dijon mustard
  • 1 cup sour cream
  • 6 ounces cream cheese, cut into 1-inch cubes, softened
  • 4 tablespoons corn starch (or flour) + ½ cup beef broth
  • 12 ounces short pasta noodles, cooked according to package instructions (egg noodles are traditionally served with stroganoff but penne, macaroni, or spiral all work well)
Note: Ingredients may have been altered from the original.
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