Best Way To Reheat Stroganoff Recipes

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BEEF STROGANOFF (WITH MAKE AHEAD DIRECTIONS)



Beef Stroganoff (With Make Ahead Directions) image

This is a wonderful, rich dish which can be made mostly from pantry staples. It takes almost no time to make, yet tastes like you spent a lot of time on it. It's also versatile- I use this sauce (without the sour cream) for Salisbury Steak. If you want to take it upscale for company, try using sliced beef tenderloin. It's also a great way to use up leftover beef, just cut into thin strips, skip the steps regarding cooking the beef, and add it into the sauce a few minutes before serving so it has time to heat through.

Provided by IngridH

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 570.1, Fat 31.1, SaturatedFat 15.5, Cholesterol 155.8, Sodium 510.5, Carbohydrate 34.4, Fiber 1.8, Sugar 3.1, Protein 31

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Top Asked Questions

Can you make Stroganoff ahead of time?
If you want to make stroganoff ahead of time, prepare everything according to recipe instructions and hold off on adding the sour cream. When ready to serve, reheat the sauce, warm the steaks in the sauce, remove steaks for slicing and then temper and add sour cream.
How do you cook leftover roast beef stroganoff?
Then, simmer leftover roast beef stroganoff for additional 20-30 minutes covered with the lid, stirring every 5 minutes. If the beef is still tough, add more stock and cook longer, until the beef becomes tender. If the sauce becomes too thick, add more beef stock.
Can You boil sour cream before making Stroganoff?
Once the sour cream is incorporated in the sauce, you should not let it boil. Low and slow is your safest bet! If you want to make stroganoff ahead of time, prepare everything according to recipe instructions and hold off on adding the sour cream.
What is the secret to making the best beef stroganoff?
A splash of brandy, a couple cups of beef broth, some mustard and paprika, Worcestershire sauce and sour cream. The secret here is to wait to add the sour cream until the very end, temper it with a bit of the hot broth and then add it to the pan just long enough to warm it, as boiling can cause it to curdle.

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