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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


  • 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.

Nutritional Facts

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

Reviews for Red River Beef Stroganoff

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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."

Reviewed Apr. 3, 2012

"Great winter time recipe, absolutely delicious."

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"

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!!"

Reviewed Nov. 17, 2009

"Can this be made in the crockpot?"

Reviewed Nov. 17, 2009

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

Pinot Grigio
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."

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."

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Wine Pairings

Light-Bodied Red Wine

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