- 1 1/2 cans (14 1/2 ounces each) beef broth
- 6 mini carrots
- 1/2 cup boiling onions, peeled
- 1 tablespoon flour
- 1 tablespoon butter
- 1 shallot, minced or 3 tablespoons minced shallot
- 1 tablespoon Dijon mustard
- 1/2 teaspoon freshly ground pepper, to taste
- 1/4 cup good red wine or brandy (optional)
- 1/2 pound 1/4 inch-sliced Boar's Head Londonport roast beef, julienned
- 2 tablespoons sour cream (may be low fat)
- 8 ounces egg noodles, cooked to taste
- Cook carrots and onions over low heat in beef broth until tender, about 15 minutes. Drain, reserving broth. In 8 to 10-inch sauté pan, melt butter over low heat, then whisk in flour and shallots. Cook until shallots soften, about 4 minutes. Add Dijon mustard and pepper, and whisk until blended. 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. Add beef, carrots and onions and toss. Serve over egg noodles.
