Instructions: Combine flour, salt, pepper and paprika in a plastic bag. Shake beet strips in bag until well coated. In a large skillet, melt butter over medium heat.

Brown half the beef at a time. Remove. Add onion and garlic; cook until tender. Return beef to the skillet. Add broth, mustard, chili sauce and mushrooms; cover and simmer until the beef is tender, about 1 hour. Just before serving, stir in sour cream. Heat gently but do not boil. Serve immediately over noodles. Garnish with chopped parsley.

Yield: 6-8
servings.

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