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6 tablespoons all-purpose flour, divided use
1/2 teaspoon salt
1 pound boneless beef sirloin, thinly sliced
3 tablespoons vegetable oil, divided
2 cups (6 ounces) fresh mushrooms, sliced
1 small onion, sliced
2 garlic cloves, finely chopped
1 1/2 cups hot water
2 teaspoons beef base or bouillon granules
1/2 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon ground black pepper
Hot cooked rice or noodles for accompaniment (optional)
Combine 3 tablespoons flour and salt in plastic bag. Add meat; shake to coat with flour. Heat 2 tablespoons oil in large skillet over medium-high heat. Cook, stirring constantly, for 5 to 6 minutes or until meat is no longer pink. Remove from skillet; keep warm.
Heat remaining oil in skillet over medium-high heat. Add mushrooms, onion and garlic; cook, stirring constantly, for 4 to 5 minutes or until vegetables are tender. Sprinkle remaining flour over vegetables; cook for 1 minute. Stir in water and beef base; cook, stirring constantly, until mixture comes to a boil and thickens. Stir in meat.
Remove from heat; stir in sour cream, mustard, parsley and pepper. Serve over noodles or rice.