Red River Beef Stroganoff Recipe

Name: Red River Beef Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Sirloin Steak, Cut Into Thin Strips (or You Favorite Steak Cut Meat); 1/4 cups All-purpose Flour; 1/2 cups Butter Or Margarine, Divided (It Won't Be The Same If You Don't Use Butter); 2 whole Onions, Chopped; 3 cloves Minced Galic (optional); 1 can (10.5 Oz. Can) Beef Broth; 1 teaspoon Dried Basil (although Fresh Is Best If You Have It On Hand); 1 jar (4.5 Oz. Can) Mushrooms (Fresh Tastes Great Too; Feel Free To Add More If You Love Them!); 1 Tablespoon Worcestershire Sauce; 1 cup Sour Cream; Rice Or Noodles (I Prefer Egg Noodles)

Servings: persons

2 pounds Sirloin Steak, Cut Into Thin Strips (or You Favorite Steak Cut Meat)
1/4 cups All-purpose Flour
1/2 cups Butter Or Margarine, Divided (It Won't Be The Same If You Don't Use Butter)
2 whole Onions, Chopped
3 cloves Minced Galic (optional)
1 can (10.5 Oz. Can) Beef Broth
1 teaspoon Dried Basil (although Fresh Is Best If You Have It On Hand)
1 jar (4.5 Oz. Can) Mushrooms (Fresh Tastes Great Too; Feel Free To Add More If You Love Them!)
1 Tablespoon Worcestershire Sauce
1 cup Sour Cream
Rice Or Noodles (I Prefer Egg Noodles)

1
Dredge meat in flour and set aside.
2
In a skillet, melt 1/4 cup butter over medium heat; saute the onions (optionally, I like to saute it with 3 gloves of garlic) until tender.
3
If using fresh mushrooms (sliced), saute them with the onions, too.
4
Remove from the pan and set aside.
5
Melt the remaining butter and brown the meat on all sides.
6
Add the broth, basil, salt and pepper to taste, mushrooms (if you arent using fresh mushrooms), Worcestershire sauce and the cooked onions.
7
Cook until the mixture thickens, about 5 minutes.
8
(I think going a little longer on a lower setting heat helps to incorporate all the great flavors.
9
I put it on medium low heat for about 15 minutes.)
10
Just before serving, stir in the sour cream.
11
Heat through, but do not boil.
12
Serve immediately over rice or noodles (egg noodles work great for this recipe).
13
(Recipe adapted from Mary Alice Cox, published in Taste of Homes Reminisce November/December 1991.)

996

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds Sirloin Steak, Cut Into Thin Strips (or You Favorite Steak Cut Meat), 1/4 cups All-purpose Flour, 1/2 cups Butter Or Margarine, Divided (It Won't Be The Same If You Don't Use Butter), 2 whole Onions, Chopped, and more.

Yes, Red River Beef Stroganoff falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red River Beef Stroganoff

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions