Ingredients
1 1/2 lbs of tenderloin sliced into thin strips
8 ounce package of wide egg noodles
2 Tablespoons of olive oil
large diced onion
package of sliced mushrooms
3 tablespoons of flour
dash salt
ground pepper
16 ounces of beef broth
3 tablespoons of sherry
sprig of diced tarragon
8 ounces of sour cream
3 tablespoons of chopped Italian parsley
Preparation
Follow directions on package of noodles to cook. Brown beef in oil in large skillet (3 to 4 minutes). Remove beef and saute onions (2 minutes) Add mushrooms and saute (3 minutes) Add flour and stir until blended. Add beef broth and stir until thickened. Add beef to skillet with sherry, salt, pepper, tarragon, and simmer for 5 mins. Stir in sour cream and sprinkle with parsley. Serve over hot cooked noodles.
