Red River Beef Stroganoff


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.

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
8 servings


  • 2 pounds sirloin steak, cut into thin strips

  • ¼ cup all-purpose flour

  • ½ cup butter or margarine, divided

  • 2 large onions, chopped

  • 1 (10.5 ounce) can beef broth

  • 1 teaspoon dried basil

  • 1 pinch salt and pepper to taste

  • 1 (4.5 ounce) jar sliced mushrooms, drained

  • 1 tablespoon Worcestershire sauce

  • 1 cup sour cream

  • 116 cup 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.