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Red River Beef Stroganoff

By: Mary Alice Cox

"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."

Rate/Review | Read Reviews (199)

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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 (10.5 ounce) can beef broth
1 teaspoon dried basil
salt and pepper to taste
1 (4.5 ounce) jar sliced mushrooms, drained
1 tablespoon Worcestershire sauce
1 cup 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.