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.
Red River Beef Stroganoff Recipe photo by Taste of Home
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 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.