Red River Beef Stroganoff

2 lbs. sirloin steak, cut into thin strips
¼ c. flour
½ c. butter, divided
2 lg. onions, chopped
1 (10.5 oz.) can beef broth
1 t. basil
½ t. garlic salt
salt and pepper, to taste
1 (4.5 oz.) jar sliced mushrooms, drained
1 T. Worcestershire sauce
1 c. sour cream
cooked pasta or rice

Dredge meat in flour. In a skillet, melt ¼ cup butter over medium heat; sauté onions until tender. Remove from pan; set aside. Melt remaining butter and brown meat on all sides. Add broth, basil, salt and pepper, mushrooms, Worcestershire sauce, and cooked onions. Cook until mixture thickens, about 5 minutes. Just before serving, stir in sour cream. Heat through, but do not boil. Serve immediately over rice or noodles.


Recipe from: Shawna and Allrecipes.com
This recipe came from a beautiful mountain lodge in Red River, New Mexico.