Beef Stroganoff (with Make Ahead Directions)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 1/2 lbs beef sirloin, thinly sliced
• 6 tablespoons butter, divided
• 1 small onion, sliced thinly sliced
• 1 1/2 cups cremini mushrooms, sliced
• 8 ounces dried egg noodles
• 3 tablespoons flour
• 2 cups beef broth
• 1 tablespoon ketchup
• 1/2 teaspoon paprika
• 1/2 teaspoon dried basil
• 1/4 teaspoon nutmeg
• 3 tablespoons sherry wine
• 8 tablespoons sour cream

Recipe

• 1 heat sauté pan over medium-high heat until hot.
• 2 sauté half of the beef in 1 tbsp of butter briefly to brown.
• 3 remove beef and any juices from pan into a bowl.
• 4 repeat with second half of beef.
• 5 in same pan, without washing out, add 1 more tbsp of butter and sauté the onions and mushrooms until soft.
• 6 remove to bowl with beef.
• 7 bring a large pot of water to a boil, and cook noodles per the package directions while finishing the sauce. (skip this step if you are making ahead.).
• 8 melt remaining 3 tbsp of butter.
• 9 whisk in the flour and cook, stirring, for 2 minutes to cook out the raw flour taste.
• 10 whisk the broth into butter-flour mixture, slowly to prevent lumping.
• 11 add ketchup, paprika, basil, and nutmeg.
• 12 bring to a boil, reduce heat, and simmer for 5 minutes, or until sauce has thickened.
• 13 add meat, mushrooms, and onions to sauce and continue to simmer for 5- 10 minutes more.
• 14 remove from heat and stir in sherry.
• 15 stir in sour cream, and serve immediately over the drained egg noodles.
• 16 make ahead: complete the sauce up through adding the sherry. cool completely, and freeze.
• 17 thaw in the refrigerator overnight.
• 18 prepare noodles according to package directions.
• 19 while noodles cook, reheat in a saucepan over medium-low heat until hot.
• 20 off the heat, stir in the sour cream, and serve as above.