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Red River Beef Stroganoff

 Red River Beef Stroganoff
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.
8 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (4 ounces) equals 334 calories,

2 of 2

Red River Beef Stroganoff (continued)

Nutritional Facts: 22 g fat (12 g saturated fat), 113 mg cholesterol, 397 mg sodium, 9 g carbohydrate, 1 g fiber, 24 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.