Red River Beef Stroganoff

Dredge meat in flour and set aside. 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. If using fresh mushrooms (sliced), saute them with the onions, too. Remove from the pan and set aside.

Melt the remaining butter and brown the meat on all sides. Add the broth, basil, salt and pepper to taste, mushrooms (if you aren’t using fresh mushrooms), Worcestershire sauce and the cooked onions. Cook until the mixture thickens, about 5 minutes. (I think going a little longer on a lower setting heat helps to incorporate all the great flavors. I put it on medium low heat for about 15 minutes.)

Just before serving, stir in the sour cream. Heat through, but do not boil. Serve immediately over rice or noodles (egg noodles work great for this recipe).

(Recipe adapted from Mary Alice Cox, published in Taste of Home’s Reminisce November/December 1991.)