Ingredients

Instructions

  1. Heat sauté pan over medium-high heat until hot.
  2. Sauté half of the beef in 1 Tbsp of butter briefly to brown.
  3. Remove beef and any juices from pan into a bowl.
  4. Repeat with second half of beef.
  5. In same pan, without washing out, add 1 more Tbsp of butter and sauté the onions and mushrooms until soft.
  6. Remove to bowl with beef.
  7. 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.).
  8. Melt remaining 3 Tbsp of butter.
  9. Whisk in the flour and cook, stirring, for 2 minutes to cook out the raw flour taste.
  10. Whisk the broth into butter-flour mixture, slowly to prevent lumping.
  11. Add ketchup, paprika, basil, and nutmeg.
  12. Bring to a boil, reduce heat, and simmer for 5 minutes, or until sauce has thickened.
  13. Add meat, mushrooms, and onions to sauce and continue to simmer for 5- 10 minutes more.
  14. Remove from heat and stir in sherry.
  15. Stir in sour cream, and serve immediately over the drained egg noodles.
  16. MAKE AHEAD: Complete the sauce up through adding the sherry. Cool completely, and freeze.
  17. Thaw in the refrigerator overnight.
  18. Prepare noodles according to package directions.
  19. While noodles cook, reheat in a saucepan over medium-low heat until hot.
  20. Off the heat, stir in the sour cream, and serve as above.