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Red River Beef Stroganoff Recipe

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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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Red River Beef Stroganoff Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

10 15 25

Ingredients

2 pounds beef top sirloin steak, cut into thin strips
1/4 cup all-purpose flour
1/2 cup butter, divided
2 large onions, chopped
1 can (10-1/2 ounces) beef broth
1 teaspoon dried basil
Salt and pepper to taste
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 tablespoon Worcestershire sauce
1 cup (8 ounces) sour cream
Cooked rice or noodles

Directions

Dredge meat in flour. In a skillet, melt 1/4 cup butter over medium heat; saute onions until tender. Remove from pan; set aside.
Melt remaining butter and brown meat on all sides. Add broth, basil, salt and pepper, mushrooms, Worcestershire sauce and onions. Cook until mixture thickens, about 5 minutes.
Just before serving, stir in sour cream. Heat through, but do not boil. Serve immediately with rice or noodles. Yield: 8 servings.

Nutritional 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.

Originally published as Red River Beef Stroganoff in Reminisce November/December 1991, p37

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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