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Thirty years ago I spent several weeks at a beautiful mountain lodge in Red River, New Mexico. When we arrived, the aroma of this dish greeted us. It was delicious, so I asked for the recipe and it's been a favorite ever since. Nowadays, my married daughter likes to prepare it for her family.
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Nutrition Facts: 1 serving (4 ounces) equals 334 calories, 22 g fat (12 g saturated fat), 113 mg cholesterol, 397 mg sodium, 9 g carbohydrate, 1 g fiber, 24 g protein.
Red River Beef Stroganoff published in Reminisce November/December 1991, p37
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Reviewed on Sep. 30, 2008 by badkitty
This was one of the best beef stroganoffs I ever made! I added 4 cloves minced garlic and only one onion. It thickened up beautifully and was so easy. Definitely a keeper.Also, I cut the butter down to 1/4 cup because that seemed like too much and I let it simmer about 20 minutes before adding the sour cream. Served over egg noodles and sprinkled with parsley-yum!
Reviewed on Jun. 21, 2008 by Pinot Grigio
This is similar to the Stroganoff that I make, except I use fresh mushrooms and I add a little tomato paste to it. It is delicious.
Reviewed on Jun. 20, 2008 by wmedwards
I used this recipe to make stroganoff for the first time. I thought it could use maybe a clove of garlic, but other than that, it was great.
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