A delightful take on the classic beef stroganoff, enhanced with rich flavors and a creamy texture.
Heat a sauté pan over medium-high heat and add a portion of the butter.
Ensure the pan is hot enough to sear the beef quickly, locking in its juices.
Sear half of the beef in the pan until browned, then remove and repeat with the remaining beef.
Avoid overcrowding the pan to ensure even browning.
In the same pan, sauté the onions and mushrooms until softened.
Stir occasionally to prevent sticking and ensure even cooking.
Melt the remaining butter in the pan, whisk in the flour, and cook for 2 minutes.
Whisk continuously to avoid lumps in the roux.
Gradually add the beef broth while whisking, then stir in the ketchup, paprika, basil, and nutmeg.
Add the broth slowly to maintain a smooth consistency.
Simmer the sauce until thickened, then return the beef and vegetables to the pan.
Simmer gently to allow the flavors to meld together.
Stir in the sherry and remove from heat, then mix in the sour cream.
Add the sour cream off the heat to prevent curdling.
Serve the stroganoff over cooked egg noodles.
Garnish with fresh parsley for a touch of color and flavor.
