Red River Beef Stroganoff |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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:
1/4 cup king arthur unbleached 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 (8 ounces) sour cream |
cooked rice or noodles |
Directions:
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.
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.
3. Just before serving, stir in sour cream; heat through (do not boil). Serve with rice. Yield: 8 servings.
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