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2 Tbsp. vegetable oil
2 lb. lean boneless round steak, cut into 1-inch pieces
salt and freshly ground pepper
1 medium onion, chopped
2 cloves garlic, minced
5 c. water
1/2 c. Worcestershire sauce
1 tsp. cracked pepper
1/2 tsp. paprika
2 1/2 c. medium egg noodles (uncooked; about 6 oz.)
2 c. sliced fresh mushrooms
2 c. (8 oz.) shredded Cheddar cheese

Heat oil in a Dutch oven over medium-high heat. Add meat; sprinkle
generously with salt and freshly ground pepper. Brown meat on all
sides, stirring occasionally. Add onion and garlic; cook 2 minutes,
stirring occasionally. Add water, Worcestershire sauce, cracked
pepper and paprika. Bring to a boil; cover, reduce heat and simmer 1
hour 15 minutes. Stir in egg noodles and mushrooms. Bring to a
boil; cover, reduce heat and simmer 30 minutes, or until meat is
tender and noodles are cooked. Ladle soup into individual serving
bowls; top each serving with shredded cheese. Can easily be adapted
for a crock-pot. Yields about 7 cups.

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