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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. beef (top round London broil, cut into 2-inch cubes)
- 3 Tbsp. olive oil
- 3 cups beef broth
- 1 cup yellow onion (diced)
- 1 cup white mushrooms (sliced)
- 1 packet mushroom (onion, dry soup mix, from a 1.8-ounce box)
- 1 1/2 Tbsp. Worcestershire sauce
- 1 bay leaf (large, if they are small, use 2)
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 Tbsp. fresh parsley, chopped (plus additional for garnish, optional)
- 1/4 cup water (room temperature)
- 4 Tbsp. cornstarch
- 3 lb. beef (top round London broil, cut into 2-inch cubes)
- 3 Tbsp. olive oil
- 3 cups beef broth
- 1 cup yellow onion (diced)
- 1 cup white mushrooms (sliced)
- 1 mushroom (onion, dry soup mix, from a 1.8 ounce box)
- 1 1/2 Tbsp. Worcestershire sauce
- 1 bay leaf (large, use two if they are small)
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 Tbsp. fresh parsley, chopped (plus additional for garnish, optional)
- 1/4 cup water (room temperature)
- 4 Tbsp. cornstarch
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