Red River Beef Stroganoff

(This is the first and only stroganoff recipe I've found that doesn't require Cream of Mushroom soup and it's delicious. The basil gives it a great flavor. Note to wives of hunters: It works well with venison meat, too.)

2lbs. sirloin steak, cut into thin strips
1/4 c. flour
1/2 c. butter, divided
2 lg. onions, chopped
1 (10.5 oz) can beef broth
1 tsp. dried basil
salt and pepper to taste
8 oz. fresh mushrooms, sliced
1 T. Worchestshire sauce
1 c. sour cream
cooked rice or noodles

Dredge meat in flour. In a skillet, heat 1/4 c. butter over medium heat; saute onions and mushrooms until tender. Remove from pan, set aside. Melt remaining butter and brown on all sides. Add broth, basil, salt and pepper, onions, mushrooms and Worchestshire sauce. Cook until the mixture thickens, about 5 minutes. Just before serving, stir in sour cream. Heat through but do not bring to a boil. Serve immediately over rice.