Red River Beef Stroganoff

• 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.)

sirloin, allpurpose, butter, onions, galic, basil, mushrooms, worcestershire sauce, sour cream, rice

Taken from tastykitchen.com/recipes/main-courses/red-river-beef-stroganoff/ (may not work)