Zutaten für Beef Stroganoff With Make Ahead Directions
- 1 pound Beef Sirloin
- 5 tablespoons Butter
- 1 medium Onion, chopped
- 8 ounces Cremini Mushrooms, sliced
- 1 pound Egg Noodles
- 1/4 cup all-purpose Flour
- 2 cups Beef Broth
- 1/4 cup Ketchup
- 1 teaspoon Paprika
- 1 teaspoon Dried Basil
- 1/4 teaspoon Nutmeg
- 2 tablespoons dry Sherry Wine (optional)
- 1 cup Sour Cream
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Zubereitung von Beef Stroganoff With Make Ahead Directions
- Heat a large sauté pan over medium-high heat. Add 1 tablespoon of butter and sauté 1 pound of beef (sirloin or tenderloin, thinly sliced) in two batches, until browned. Remove beef and set aside.
- Add 1 tablespoon of butter to the same pan. Sauté 1 medium onion, chopped, and 8 ounces of sliced mushrooms until softened. Remove and set aside with the beef.
- Cook 1 pound egg noodles according to package directions.
- In the same pan, melt 3 tablespoons of butter. Whisk in 1/4 cup all-purpose flour and cook for 2 minutes, stirring constantly, to create a roux.
- Gradually whisk in 2 cups beef broth, ensuring no lumps form. Add 1/4 cup ketchup, 1 teaspoon paprika, 1 teaspoon dried basil, and 1/4 teaspoon nutmeg.
- Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sauce has thickened.
- Add the cooked beef, mushrooms, and onions to the sauce. Simmer for another 5-10 minutes.
- Remove from heat and stir in 2 tablespoons of dry sherry (optional).
- Stir in 1 cup sour cream. Serve immediately over the drained egg noodles.
- **Make-Ahead Instructions:**
- Complete steps 1-8. Cool completely.
- Freeze in an airtight container. Thaw overnight in the refrigerator.
- Reheat gently in a saucepan over medium-low heat before stirring in the sour cream in step 9. Serve over freshly cooked noodles.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
12g
Fat
77g
Carbs
11g
