Red River Stroganoff

This recipe came from a small pamphlet - I am guessing it came from a magazine because it was published by Reiman Publications.  It is called Prize Winning Pasta & Rice.  I am a pretty big fan of stroganoff, so I was anxious to try this.  It was quick enough that I was able to make it for dinner even though I got home late tonight.  This is a very good homemade version of it.  Jamie loved it and the kids ate a little without much complaint. A couple of things I might try next time: saute fresh mushrooms with the onions instead of using canned; and season or marinate the meat a little better.  I will definitely be making this again.

2 lb top sirloin, cut into thin strips
1/4 cup flour
1/2 cup butter, divided
2 large onions, chopped
1 can or about 1 1/3 cups beef broth
1 teaspoon dried basil
salt and pepper to taste
1 jar sliced mushrooms, drained ( 4 1/2 oz)
1 tablespoon worcestershire sauce
1 cup sour cream

1. Saute onions in 1/4 cup butter until tender, remove from pan and set aside.
2. Dredge beef in flour (I just tossed the flour in with the beef and coated all the pieces)
3. Cook beef in the remaining butter until brown on all sides.
4. Add all remaining ingredients except sour cream, cook until thickened (5-10 minutes)
5. Add sour cream and heat on low until hot (do not boil).

Serve over egg noodles.