Beef Stroganoff With Make Ahead Directions Recipe

Ingredients for Beef Stroganoff With Make Ahead Directions

• Beef Sirloin
• 5 tablespoons butter
• Onion
• Cremini Mushrooms
• Egg Noodles
• 1/4 cup all-purpose flour
• Beef Broth
• 1/4 cup ketchup
• 1 teaspoon paprika
• Dried Basil
• 1/4 teaspoon nutmeg
• Sherry Wine
• 1 cup sour cream

How to Make Beef Stroganoff With Make Ahead Directions

1. 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.
2. 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.
3. Cook 1 pound egg noodles according to package directions.
4. 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.
5. 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.
6. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sauce has thickened.
7. Add the cooked beef, mushrooms, and onions to the sauce. Simmer for another 5-10 minutes.
8. Remove from heat and stir in 2 tablespoons of dry sherry (optional).
9. Stir in 1 cup sour cream. Serve immediately over the drained egg noodles.
10. **Make-Ahead Instructions:**
11. Complete steps 1-8. Cool completely.
12. Freeze in an airtight container. Thaw overnight in the refrigerator.
13. Reheat gently in a saucepan over medium-low heat before stirring in the sour cream in step 9. Serve over freshly cooked noodles.