Make-Ahead Beef Stroganoff

Name: Make-Ahead Beef Stroganoff
Total time: 2 h
Ingredients: 1 lb. beef sirloin steak, cut into 1 1⁄2-inch pieces; 1⁄2 tsp. salt; 1⁄8 tsp. ground black pepper; 1 Tbsp. olive oil; 1 Tbsp. butter; 1 medium onion, peeled and chopped; 3 cloves garlic, peeled and minced; 8 oz. mushrooms, quartered; 1 can (10 oz.) condensed beef broth; 1 cup water; 1 Tbsp. Worcestershire sauce; 1 tsp. dried marjoram; 1 cup sour cream; 2 Tbsp. all-purpose flour; 3 cups uncooked egg noodles

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Total: 120 minutes

Instructions

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Step 1

Sprinkle steak with salt and pepper. Heat olive oil and butter in large saucepan over medium-high heat and brown beef cubes in batches, about 4 to 5 minutes per batch. Add onions, garlic, and mushrooms to drippings in saucepan and cook 5 minutes until crisp-tender, stirring frequently.

Step 2

Return beef to saucepan and add broth, water, Worcestershire sauce, and marjoram; stir. Bring to a boil, then reduce heat, cover saucepan, and simmer for 1 1⁄2 hours until beef is tender. Cool in ice-water bath or in refrigerator.

Step 3

Pour into 1-gallon-size zip-top bag; label and freeze. Reserve sour cream in refrigerator, and flour and egg noodles in pantry.

Step 4

To thaw and reheat: Thaw overnight in refrigerator. Pour stroganoff into saucepan and bring to a boil. In medium bowl, combine sour cream, flour, and 1⁄3 cup of the stroganoff liquid and beat well with wire whisk. Stir into stroganoff and cook until thickened. Cook egg noodles as directed on package and serve with stroganoff.

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