Red River Beef Stroganoff

• 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

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.

allpurpose, beef top sirloin, butter, onions, condensed beef broth, mushrooms, worcestershire sauce, basil, salt, sour cream, rice

Taken from www.tasteofhome.com/recipes/red-river-beef-stroganoff/ (may not work)