Red River Beef Stroganoff Recipe

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

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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

  • 2 pounds sirloin steak, cut into thin strips
  • 1/4 cup all-purpose flour
  • 1/2 cup butter or margarine, 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 over rice or noodles. 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.

  • 2 pounds sirloin steak, cut into thin strips
  • 1/4 cup all-purpose flour
  • 1/2 cup butter or margarine, 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
  1. 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 over rice or noodles. Yield: 8 servings
Originally published as Red River Beef Stroganoff in Reminisce November/December 1991, p37

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Reviews forRed River Beef Stroganoff

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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."

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