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Table of Contents
- Are You Craving a Quick and Comforting Meal?
- The Heart of the Dish: Ground Beef Stroganoff Ingredients
- Effortless Execution: Stroganoff Timing
- Crafting Your Culinary Masterpiece: Step-by-Step
- Nutritional Snapshot
- Healthier Twists on a Classic
- Serving Up Perfection
- Avoiding Common Stroganoff Pitfalls
- Savoring the Flavors: Storing Your Stroganoff
- Your Go-To Easy Ground Beef Stroganoff
- Frequently Asked Questions
Easy Ground Beef Stroganoff Recipe for Quick Dinners
Are You Craving a Quick and Comforting Meal?
In today’s fast-paced world, the average weeknight dinner can feel like a race against time. Studies consistently show that busy professionals and families are seeking convenient, yet delicious, meal solutions. Do you find yourself staring into the fridge at 6 PM, desperately needing a satisfying meal that doesn’t involve hours in the kitchen? If you’re nodding along, then this Easy Ground Beef Stroganoff recipe is about to become your new best friend. It’s a classic comfort food that’s surprisingly simple to whip up, delivering a rich, creamy, and deeply flavorful experience that will have everyone asking for seconds. Imagine a dish that’s ready in under an hour, uses readily available ingredients, and tastes like it came from a gourmet restaurant – that’s the magic of this Stroganoff.
The Heart of the Dish: Ground Beef Stroganoff Ingredients
The beauty of this recipe lies in its straightforward ingredient list, which can be easily adapted to your pantry’s current situation. We’re using pantry staples and fresh produce to create a symphony of flavors and textures. Here’s what you’ll need:
Ground Beef
The star of our show! We recommend a lean ground beef (85-90% lean) for the best flavor and texture without being too greasy. It sears beautifully, providing a rich, savory base for the sauce. You’ll need about 1 pound (450g).
Substitutions: Ground turkey or a plant-based ground “beef” can be used for a lighter or vegetarian option. For a richer flavor, feel free to use a fattier blend of ground beef.
Aromatics: Onion and Garlic
The foundation of flavor. One medium yellow onion, finely chopped, and 2-3 cloves of garlic, minced, will create an irresistible aroma and savory depth. These little powerhouses are crucial for building complexity early on.
Substitutions: Shallots can offer a milder, sweeter onion flavor. Garlic powder (about 1/2 teaspoon) can be used in a pinch if fresh garlic isn’t available, but fresh is always best.
The Earthy Allure: Mushrooms
For that classic Stroganoff taste. 8 ounces (225g) of cremini (baby bella) mushrooms, sliced, are ideal. They add a wonderful, earthy flavor and a satisfying, slightly chewy texture that pairs perfectly with the creamy sauce. Cremini mushrooms offer a deeper flavor than white button mushrooms.
Substitutions: White button mushrooms are a fine alternative. For an adventurous twist, try a mix of wild mushrooms like shiitake or oyster mushrooms for a more complex flavor profile.
Flavor Foundation: Broth and Seasonings
The savory backbone. You’ll need 1 cup (240ml) of beef broth for depth, 1 tablespoon of Worcestershire sauce for umami, 1 teaspoon of Dijon mustard for a subtle tang, and salt and freshly ground black pepper to taste. A touch of dried thyme or parsley can also enhance the flavor.
Substitutions: Vegetable broth can be used as a substitute for beef broth if preferred or for a vegetarian version. A splash of soy sauce can replace Worcestershire if you’re out.
The Creamy Finish: Sour Cream and Dill
For that signature silky texture. 1/2 cup (120g) of full-fat sour cream is essential for the creamy, tangy finish that defines Stroganoff. Don’t skimp here for the best results! A tablespoon of fresh dill, chopped, adds a bright, herbaceous note that cuts through the richness. You can also stir in a tablespoon of all-purpose flour or cornstarch (mixed with a little cold water) to thicken the sauce if needed.
Substitutions: Greek yogurt or a non-dairy sour cream alternative can be used. For the dill, fresh chives or parsley can provide a fresh, green element.
The Perfect Partner: Pasta or Noodles
The vessel for this deliciousness. Serve over 8 ounces (225g) of cooked egg noodles, fettuccine, or your favorite pasta. The broad surface area of egg noodles is classic and perfect for soaking up the sauce.
Substitutions: Mashed potatoes, rice, or even spiralized zucchini noodles are great alternatives for a gluten-free or lower-carb option.
Effortless Execution: Stroganoff Timing
This recipe is designed for speed and ease, proving that delicious dinners don’t need to be time-consuming. While the average complex dinner might take upwards of 60-90 minutes, this Ground Beef Stroganoff is a weekday champion.
This means you can have a hearty, homemade meal on the table in less time than it takes to order delivery, making it perfect for those busy evenings.
Crafting Your Culinary Masterpiece: Step-by-Step
Let’s get cooking! Follow these simple steps to create an incredibly satisfying Ground Beef Stroganoff from scratch.
Step 1: Prepare Your Aromatics
First things first, let’s get those flavor builders ready. Finely chop your onion and mince your garlic. If you’re using mushrooms, slice them up and set them aside. Get your beef broth measured out and have your other seasonings handy. It’s all about mise en place – making sure everything is prepped and ready to go!
Step 2: Brown the Ground Beef
In a large skillet or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s nicely browned and no pink remains. Drain off any excess grease. Once the beef is browned, add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
Step 3: Sauté the Mushrooms
Push the beef and onion mixture to one side of the skillet. If the pan looks dry, add another little drizzle of oil. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and start to brown, about 5-8 minutes. This browning step is crucial for developing their flavor.
Step 4: Build the Creamy Sauce
Sprinkle the flour (if using, for thickening) over the beef, onion, and mushroom mixture. Stir well to coat everything, and cook for about 1 minute to cook out the raw flour taste. Pour in the beef broth and Worcestershire sauce. Stir, scraping up any browned bits from the bottom of the pan – that’s where the flavor is!
Step 5: Combine and Simmer
Bring the mixture to a simmer. Stir in the Dijon mustard and thyme (if using), and season with salt and pepper to your liking. Let it simmer gently for about 5-10 minutes, allowing the sauce to thicken slightly. If it’s too thin, you can mix a teaspoon of cornstarch with a tablespoon of cold water and stir it into the simmering sauce until thickened.
Step 6: Serve and Savor
Remove the skillet from the heat. Stir in the sour cream and fresh dill until the sauce is smooth and creamy. Be sure not to boil the sauce after adding the sour cream, as it can curdle. Taste and adjust seasoning one last time. Serve immediately over your prepared noodles, pasta, or rice. Garnish with extra fresh dill or parsley if desired.
Nutritional Snapshot
This recipe, being a hearty comfort food, is typically enjoyed in moderation. A serving (without noodles) generally contains:
- Calories: ~350-450 (depending on fat content of beef and amount of sour cream)
- Protein: ~25-30g
- Fat: ~20-30g
- Carbohydrates: ~10-15g (without noodles)
Healthier Twists on a Classic
Stroganoff’s richness is part of its charm, but you can easily make it a bit healthier without sacrificing flavor:
- Leaner Protein: Opt for 90-95% lean ground beef or ground turkey.
- Reduced Fat Dairy: Use reduced-fat sour cream or plain Greek yogurt (full-fat Greek yogurt gives a similar tang and creaminess with less fat).
- Whole Grains: Serve over whole wheat egg noodles, brown rice, or quinoa.
- More Veggies: Increase the mushroom quantity or add other vegetables like finely chopped zucchini or bell peppers into the sauté.
- Lighter Base: Use less butter/oil for sautéing and consider a lighter broth.
Serving Up Perfection
The classic pairing for Stroganoff is over a bed of tender egg noodles. However, don’t limit yourself! Consider these delicious serving options:
- Pasta Variations: Fettuccine, rotini, or penne work beautifully.
- Grain Bowls: Serve over fluffy brown rice or quinoa for a wholesome meal.
- Mashed Potatoes: A comforting classic, especially creamy mashed potatoes.
- Noodles: For a classic comfort food experience, wide egg noodles are unparalleled.
- Gluten-Free: Serve over gluten-free pasta, rice, or cauliflower rice.
- Side Salad: A simple green salad with a light vinaigrette is a lovely contrast to the rich Stroganoff.
Avoiding Common Stroganoff Pitfalls
To ensure your Stroganoff is perfectly creamy and flavorful every time, watch out for these common mistakes:
- Boiling the Sour Cream: Adding sour cream to high heat and boiling it can cause it to curdle. Always stir it in over low heat or off the heat after cooking.
- Not Browning Ingredients Properly: Failing to brown the beef and mushrooms well means sacrificing depth of flavor. Patience here pays off!
- Overcooking the Noodles: Cook your noodles al dente, so they hold up to the rich sauce.
- Too Much Liquid: If the sauce is too thin and you haven’t added the sour cream yet, a little cornstarch slurry or extra thickening can fix it.
- Using Low-Fat Dairy Exclusively: While healthy alternatives are great, don’t go too low-fat with the sour cream if you want that authentic lusciousness.
Savoring the Flavors: Storing Your Stroganoff
Leftover Stroganoff is a weeknight savior! Store it in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld and deepen overnight.
Reheating: Gently reheat the Stroganoff in a saucepan over low heat, stirring frequently. You may need to add a splash of broth or water to loosen it up, and a tablespoon of fresh sour cream at the end can revive the creaminess. Avoid microwaving if possible, as it can sometimes make the sauce watery.
Your Go-To Easy Ground Beef Stroganoff
There you have it! An incredibly easy, wonderfully comforting, and incredibly delicious Ground Beef Stroganoff recipe that proves you don’t need a lot of time or fancy ingredients to make a meal that will impress. Whether you’re feeding a family on a busy Tuesday or simply craving a taste of home, this recipe is designed to bring warmth and satisfaction to your table. Give it a try tonight and discover your new favorite weeknight dinner staple!
Did you try this recipe? We’d love to hear from you! Share your experience in the comments below, or let us know how you customized it!
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare the Stroganoff base (up to adding the sour cream and dill) a day in advance. Store it in the refrigerator. When ready to serve, gently reheat the base, then stir in the sour cream and dill off the heat. You may need to add a splash of broth to thin it out.
Why is my sauce watery?
This can happen for a few reasons: too much liquid, not enough thickening agent, or boiling the sour cream. Ensure you’ve used the right amount of broth, consider adding flour or cornstarch if needed, and most importantly, stir in the sour cream gently off the heat.
Can I use beef stew meat instead of ground beef?
You can, but it would transform the recipe into a more traditional beef Stroganoff that requires longer simmering to tenderize the stew meat. This recipe is specifically designed for the quick cooking of ground beef.
What’s the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a little liquid if needed, and stir in a bit more sour cream to restore creaminess.
Beef Stroganoff with Egg Noodles
Rich, creamy, and comforting, this classic Beef Stroganoff combines tender beef, earthy mushrooms, and a luxurious sauce served over hearty egg noodles. A perfect meal for any occasion!
Ingredients
- For the Beef Stroganoff:1lb. wide egg noodles1–1.5lbs. beef (ribeye, sirloin, or ground beef)Kosher salt and black pepper, to taste2 tbspolive oil2 tbspbutter1medium yellow onion, chopped8 ozcremini or baby bella mushrooms, sliced2cloves garlic, minced½ tspdried thyme2 tbspall-purpose flour2 cupsbeef broth or stock (reduced sodium recommended)1 tbspWorcestershire sauce1 tspDijon mustard½ cupsour cream (tempered)Optional Additions:2 tbspcognac or dry white wine1 tsppaprika (for garnish and flavor)1 tbsptomato paste¼ cupheavy cream (for extra richness)For the Egg Noodles:Water for boilingSalt for the water2 tbspbutter (optional, for tossing noodles)
- Optional Additions:2 tbspcognac or dry white wine1 tsppaprika (for garnish and flavor)1 tbsptomato paste¼ cupheavy cream (for extra richness)For the Egg Noodles:Water for boilingSalt for the water2 tbspbutter (optional, for tossing noodles)
- For the Egg Noodles:Water for boilingSalt for the water2 tbspbutter (optional, for tossing noodles)
Instructions
- 1️⃣Cook the egg noodles:Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and toss with butter if desired. Set aside.2️⃣Sear the beef:Heat olive oil and butter in a large skillet over medium-high heat.Season the beef with salt and pepper. If using strips, sear for about 1 minute per side; for ground beef, cook until browned. Remove from the skillet and set aside.3️⃣Sauté the vegetables:In the same skillet, add more olive oil if needed. Add onions and mushrooms. Sauté for 5-8 minutes until the onions are translucent and the mushrooms are golden.Stir in the garlic and thyme, cooking for an additional 30 seconds until fragrant.4️⃣Make the sauce:Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and toss with butter if desired. Set aside.
- 2️⃣Sear the beef:Heat olive oil and butter in a large skillet over medium-high heat.Season the beef with salt and pepper. If using strips, sear for about 1 minute per side; for ground beef, cook until browned. Remove from the skillet and set aside.3️⃣Sauté the vegetables:In the same skillet, add more olive oil if needed. Add onions and mushrooms. Sauté for 5-8 minutes until the onions are translucent and the mushrooms are golden.Stir in the garlic and thyme, cooking for an additional 30 seconds until fragrant.4️⃣Make the sauce:Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- Heat olive oil and butter in a large skillet over medium-high heat.Season the beef with salt and pepper. If using strips, sear for about 1 minute per side; for ground beef, cook until browned. Remove from the skillet and set aside.3️⃣Sauté the vegetables:In the same skillet, add more olive oil if needed. Add onions and mushrooms. Sauté for 5-8 minutes until the onions are translucent and the mushrooms are golden.Stir in the garlic and thyme, cooking for an additional 30 seconds until fragrant.4️⃣Make the sauce:Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- Season the beef with salt and pepper. If using strips, sear for about 1 minute per side; for ground beef, cook until browned. Remove from the skillet and set aside.
- 3️⃣Sauté the vegetables:In the same skillet, add more olive oil if needed. Add onions and mushrooms. Sauté for 5-8 minutes until the onions are translucent and the mushrooms are golden.Stir in the garlic and thyme, cooking for an additional 30 seconds until fragrant.4️⃣Make the sauce:Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- In the same skillet, add more olive oil if needed. Add onions and mushrooms. Sauté for 5-8 minutes until the onions are translucent and the mushrooms are golden.Stir in the garlic and thyme, cooking for an additional 30 seconds until fragrant.4️⃣Make the sauce:Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- Stir in the garlic and thyme, cooking for an additional 30 seconds until fragrant.
- 4️⃣Make the sauce:Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.
- Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- 5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.
- Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- 6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.
- 7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
- Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
Notes
Use well-marbled beef for maximum flavor and tenderness.For a vegetarian option, substitute beef with extra mushrooms and use vegetable broth.Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain the creamy texture.
For a vegetarian option, substitute beef with extra mushrooms and use vegetable broth.Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain the creamy texture.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain the creamy texture.
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