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Red River Beef Stroganoff Recipe

Red River Beef Stroganoff Recipe

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.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:8 servings

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

  • 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.

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.

Wine Pairings

Light-Bodied Red Wine

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