Red River Beef Stroganoff

Ingredients

• 10 ounces beef broth undiluted canned
• 2 pounds beef top sirloin steaks cut into thin strips
• 0.5 cup butter divided
• 8 servings rice cooked
• 1 teaspoon basil dried
• 0.3 cup flour all-purpose
• 4.5 ounces mushrooms drained sliced
• 2 large onion chopped
• 8 servings salt and pepper to taste
• 8 ounces cream sour
• 1 tablespoon worcestershire sauce 

Equipment

• bowl
• frying pan

Directions

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.
2. Remove from pan and set aside.
3. In the same skillet, saute onions in remaining butter until crisp-tender. Return beef to pan.
4. Add the broth, mushrooms, Worcestershire sauce, basil, salt and pepper. Cook until mixture thickens, about 5 minutes.
5. Just before serving, stir in sour cream; heat through (do not boil).
6. Serve with rice.