Beef Stroganoff (With Make Ahead Directions)

Recipe by IngridH
READY IN: 30mins




  • Heat sauté pan over medium-high heat until hot.
  • Sauté half of the beef in 1 Tbsp of butter briefly to brown.
  • Remove beef and any juices from pan into a bowl.
  • Repeat with second half of beef.
  • In same pan, without washing out, add 1 more Tbsp of butter and sauté the onions and mushrooms until soft.
  • Remove to bowl with beef.
  • 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.).
  • Melt remaining 3 Tbsp of butter.
  • Whisk in the flour and cook, stirring, for 2 minutes to cook out the raw flour taste.
  • Whisk the broth into butter-flour mixture, slowly to prevent lumping.
  • Add ketchup, paprika, basil, and nutmeg.
  • Bring to a boil, reduce heat, and simmer for 5 minutes, or until sauce has thickened.
  • Add meat, mushrooms, and onions to sauce and continue to simmer for 5- 10 minutes more.
  • Remove from heat and stir in sherry.
  • Stir in sour cream, and serve immediately over the drained egg noodles.
  • MAKE AHEAD: Complete the sauce up through adding the sherry. Cool completely, and freeze.
  • Thaw in the refrigerator overnight.
  • Prepare noodles according to package directions.
  • While noodles cook, reheat in a saucepan over medium-low heat until hot.
  • Off the heat, stir in the sour cream, and serve as above.