Beef Stroganoff • St. Francis Winery & Vineyards

Ingredients

• 3½ pound piece beef tenderloin, fat removed, cut into 2×1 inch strips
• 2 tablespoons olive oil
• 4 tablespoons (¾ stick) butter
• ¼ cup finely chopped shallots
• 1 tablespoon chopped fresh garlic
• 1 pound small button mushrooms, quartered
• 1 cup canned beef broth
• 2 tablespoons Brandy
• ¾ sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh Italian parsley
• 12 ounces wide egg noodles
• 1 tablespoon paprika