Thursday, February 19, 2009

Red River Beef Stroganoff

A couple of years ago, I was on the hunt for a Stroganoff recipe that did not call for Cream of Mushroom soup (I can't handle that stuff!). I found this recipe on AllRecipes, slightly altered it and fell in love. The basil gives it a really nice flavor. I have only ever made it with venison, but I'm sure it's delicious either way. 


Red River Beef Stroganoff

2 lbs. sirloin steak (or venison), cut into strips
1/4 c. all purpose flour
1/4 c. butter
1 onion, chopped
1 can beef broth
1 small jar mushrooms
1 tsp. dried basil leaves
1 T. Worchestershire sauce
1 c. sour cream
Salt and pepper to taste
Cooked rice or egg noodles

Melt half of butter in large skillet over medium heat; add onions and cook until softened, about 3-5 minutes. While onions cook, put the flour in a bowl, add salt and pepper, and dredge meat in the flour. When onions are translucent, remove from pan and set aside. Place the remaining butter in the skillet and add the meat, browning on all sides. Then add the broth, mushrooms, basil, Worchestershire sauce and onions. Bring to a boil and cook until reduced, about 5 minutes. Stir in the sour cream just before serving. Serve over white rice or egg noodles.