Red River Beef Stroganoff Recipe

4.5 8 9
Red River Beef Stroganoff Recipe
Red River Beef Stroganoff Recipe photo by Taste of Home
Publisher Photo

Red River Beef Stroganoff Recipe

Read Reviews
4.5 8 9
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

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

Directions

Place flour in a shallow bowl. Dip beef in flour to coat. In a large skillet, brown beef in 1/4 cup butter in batches. Remove from pan and set aside.
In the same skillet, saute onions in remaining butter until crisp-tender. Return beef to pan. Add the broth, mushrooms, Worcestershire sauce, basil, salt and pepper. Cook until mixture thickens, about 5 minutes.
Just before serving, stir in sour cream; heat through (do not boil). Serve with rice. Yield: 8 servings.
Originally published as Red River Beef Stroganoff in Reminisce November/December 1991, p37

Nutritional Facts

4 ounce-weight: 334 calories, 22g fat (12g saturated fat), 113mg cholesterol, 397mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 24g protein.

  • 1/4 cup all-purpose flour
  • 2 pounds beef top sirloin steak, cut into thin strips
  • 1/2 cup butter, divided
  • 2 large onions, chopped
  • 1 can (10-1/2 ounces) condensed beef broth, undiluted
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup (8 ounces) sour cream
  • Cooked rice or noodles
  1. Place flour in a shallow bowl. Dip beef in flour to coat. In a large skillet, brown beef in 1/4 cup butter in batches. Remove from pan and set aside.
  2. In the same skillet, saute onions in remaining butter until crisp-tender. Return beef to pan. Add the broth, mushrooms, Worcestershire sauce, basil, salt and pepper. Cook until mixture thickens, about 5 minutes.
  3. Just before serving, stir in sour cream; heat through (do not boil). Serve with rice. Yield: 8 servings.
Originally published as Red River Beef Stroganoff in Reminisce November/December 1991, p37

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRed River Beef Stroganoff

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
MaikoEmi User ID: 4616610 13971
Reviewed Jun. 16, 2012

"There was something straganoff-y missing, but overall very tasty. I recommend browning fresh mushrooms with the onions. Also, I added more worcestershire sauce and about 3 tbsp of soy sauce. It needed something more."

MY REVIEW
msmourning User ID: 5601096 12152
Reviewed Apr. 3, 2012

"Great winter time recipe, absolutely delicious."

MY REVIEW
faye_100 User ID: 800026 42756
Reviewed Apr. 7, 2010

"I have made this recipe before an loved it. today I was in a hurry an decided to try it with hamburger. had to make a couple small changes but it was still great. did add veggies with it to makes it more healthy"

MY REVIEW
vt_pure_angel User ID: 4785804 15461
Reviewed Mar. 29, 2010

"Great recipe! Sadly my daughter doesn't like mushrooms so left them out and just added a little more spice to "cover" the sour cream taste... well worth making!!"

MY REVIEW
PAdutch User ID: 553160 17144
Reviewed Nov. 17, 2009

"Can this be made in the crockpot?"

MY REVIEW
downundercanadian User ID: 4302163 44475
Reviewed Nov. 17, 2009

"Also added some frozen peas to make it a bit more healthy."

MY REVIEW
Pinot Grigio User ID: 675749 41283
Reviewed Jun. 21, 2008

"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."

MY REVIEW
wmedwards User ID: 3021519 40331
Reviewed Jun. 20, 2008

"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."

Loading Image