Ingredients:

24 oz beef tenderloin tips
1 large onion, diced
1 tablespoon of chopped garlic
16 oz mushrooms, sliced
5 oz red wine
1 qt heavy cream
1 tablespoon paprika
1 tablespoon beef base
2 qt egg noodles, uncooked
8 oz sour cream
1 oz olive oil
1 oz butter
1 pinch of salt and pepper

Directions:

Cook off the egg noodles and cool down with water and ice. Drain and keep aside

Season the beef with oil, salt and pepper. In a saucepan, add oil, add the beef a little at a time and sear the meat until brown on the outside. Transfer to plate until ready to add

In the same saucepan, add some butter and oil, add the mushrooms and onions, and cook until tender. Add the garlic and cook for another 2-3 minutes

Deglaze the pan with red wine and cook another 5 minutes. Add the cream, beef base and paprika. Strain any juice from the cooked beef into the sauce. Let it come to a boil and thicken with a slurry

Add the noodles and beef to the sauce, and season with salt and pepper if needed. Turn the heat down and fold in the sour cream

Reheating directions:
Preheat oven to 350°F. In an oven-proof bowl, place in the oven for 30 minutes, covered until warmed through