INGREDIENTS:

2 Tbsp                   Sour Cream

1 Tbsp                    Butter

3 Tbsp                    Shallot, minced

1 Tbsp                    All Purpose Flour

1 Tbsp                    Dijon – Style Mustard

½ Tsp                     Pepper, to taste

¼ Cup                     Red Wine, optional

¼ Cup                     Brandy, optional

1 Cup                      Egg Noodles

6 Each                    Mini Carrots, sliced

1 ¾ Cups                Beef Broth

½ Lb                       Boar’s Head Roast Beef

½ Cup                     Onions

 

Directions:

1.       Cook carrots and onions over low heat in beef broth until tender (about 15 minutes)

   Drain, reserving broth.

2.       In pan melt butter over low heat, then whisk in flour and shallots. Cook until shallots soften –about 4 mins

3.       Add Dijon mustard and pepper. Whisk until blended.

4.       Add beef broth, stirring over low heat until slightly thickened (about 3 minutes). Add wine or brandy and simmer over low heat 

 to reduce mixture (about 3 minutes).  Remove from heat and stir in sour cream.

5.       Add beef, carrots and onions. Toss and serve over egg noodles.