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
Red River Beef Stroganoff
Prep Time
10 min
Cook Time
15 min
Yield
8 servings
Ingredients
- 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 sour cream
- Cooked rice or noodles
Directions
- 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.
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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