Beef Stroganoff

By edriemartin

Ingredients

• 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

Details

Servings 1
Adapted from food.com

Preparation

Step 1

Directions

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.