Beef Stroganoff (With Make Ahead Directions) - cooking recipe

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

Preparation

Heat saute pan over medium-high heat until hot.
Saute 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 saute 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.