Red River Beef Stroganoff

Name: Red River Beef Stroganoff
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

11 ingredients

3 steps

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

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.

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