Thirty years ago I spent several weeks at a beautiful mountain lodge in Red River, New Mexico. When we arrived, the aroma of this dish greeted us. It was delicious, so I asked for the recipe and it's been a favorite ever since. Nowadays, my married daughter likes to prepare it for her family.

Ingredients

• 1/4 cup all-purpose flour
• 2 pounds beef top sirloin steak, cut into thin strips
• 1/2 cup butter, divided
• 2 large onions, chopped
• 1 can (10-1/2 ounces) condensed beef broth, undiluted
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1 tablespoon worcestershire sauce
• 1 teaspoon dried basil
• salt and pepper to taste
• 1 cup sour cream
• cooked rice or noodles

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