Recipe - Roulades Of Salmon With Shiso Leaves And Orange Peel

One half cup Allpurpose flour
1 teaspoon Salt
One half teaspoon Pepper
1 teaspoon Paprika
1 One half pound Round steak; trimmed and cut
; into thin strips,
; up to 2
3 tablespoon Butter or margarine
1 cup Chopped onion
1 Garlic clove; minced
1 cn Condensed beef broth;
(10One half ounces)
One half teaspoon Dry mustard
3 tablespoon Chili sauce
1 pound Fresh mushrooms; cut or sliced up
2 cup Sour cream Cooked noodles;
(16 ounces)
Chopped fresh parsley

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: 68