Red River Beef Stroganoff

From Allrecipes.com with modifications

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• 1 pound sirloin steak, cut into thin strips
• 1/4 cup all-purpose flour
• 1/2 cup butter or margarine, divided (I did not use this much butter)
• 1 large onion, chopped
• 1 (10.5 ounce) can beef broth
• 1 teaspoon dried basil
• salt and pepper to taste
• Fresh mushrooms
• 1 tablespoon Worcestershire sauce
• 1 cup sour cream
• Dash of red wine
• cooked  noodles

Dredge meat in flour. In a skillet, melt 1/4 cup butter over medium heat; saute 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 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.