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Ingredients:
2 thinly sliced flank steak
1/6 Ounce(s) salt
1/2 pepper
1 sliced onion
163/5000 Pound(s) flour
1 1/4 beef bouillon
1/6 Ounce(s) dry mustard
3 Ounce(s) room temp sour cream
8 sliced mushrooms
Directions: grill the flank steak to medium, thinly slice across the grain. saute the onion in olive oil until glossy and tender. transfer to a platter and season with salt and pepper. saute the mushroom until lightly cooked and glossy. remove to the platter with the onions. melt 1 1/2 tbsp butter, add flour and cook for 2 minutes. whisk in the beef stock. add the dry mustard. whisk in the sour cream. add the onion and mushrooms. place the steak on top of your pasta and pour the sauce over.
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