Brandied Beef Stroganoff

• 1 1/2 pounds lean boneless beef sirloin steak
• 2 tablespoons vegetable oil
• 2 ounces fresh shiitake mushrooms, sliced
• 1/2 cup sweet red pepper strips
• 1/2 cup sweet yellow pepper strips
• 1/4 cup minced shallots
• 1/4 cup margarine, melted
• 3 tablespoons brandy
• 2 cups sour cream
• 1/2 cup canned ready-to-serve beef broth
• 1 tablespoon paprika
• 1/2 teaspoon salt
• 3 cups cooked medium egg noodles

1. Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 2- x 1/4-inch strips.
2. Cook steak in 2 tablespoons hot oil in a large skillet over medium heat until browned. Remove steak from skillet; set aside, and keep warm.
3. Saute mushrooms, peppers, and shallots in margarine in skillet over medium-high heat until tender. Remove from heat. Add brandy, and immediately ignite with a long match. Let flames die down.
4. Combine sour cream and next 3 ingredients; add to vegetable mixture. Cook over medium-low heat 8 minutes, stirring frequently. Stir in steak, and cook until thoroughly heated. To serve, spoon steak mixture over noodles.

beef sirloin steak, vegetable oil, shiitake mushrooms, sweet red pepper, sweet yellow pepper, shallots, margarine, brandy, sour cream, beef broth, paprika, salt, egg noodles

Taken from www.myrecipes.com/recipe/brandied-beef-stroganoff (may not work)