Red River Beef Stroganoff
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 8 servings.
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.
Ingredients
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1/4 cup all-purpose flour
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2 pounds beef top sirloin steak, cut into thin strips
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1/2 cup butter, divided
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2 large onions, chopped
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1 can (10-1/2 ounces) condensed beef broth, undiluted
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1 jar (4-1/2 ounces) sliced mushrooms, drained
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1 tablespoon Worcestershire sauce
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1 teaspoon dried basil
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Salt and pepper to taste
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1 cup sour cream
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Cooked rice or noodles
Directions
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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.
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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.
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3.
Just before serving, stir in sour cream; heat through (do not boil). Serve with rice.
Nutrition Facts
4 ounce-weight: 334 calories, 22g fat (12g saturated fat), 113mg cholesterol, 397mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 24g protein.
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