Could I make it upto before adding the soured cream. Also how long would it stay in a Chafing Dish for? I really am looking for a beef dish for a dinner party for 10 people but not beef wellington.

Hi there

It's only my opinion but I wouldn't keep stroganoff for any length of time. Since it's made with fillet steak it will have disintegrated if you leave it for a while. What about boeuf bourguignon - you can do all the prep ahead of time - and do long slow cooking in the oven and you can use cheaper but tasty cuts of beef. It will also keep well in a chafing dish