BEEF STROGANOFF - DEE DEE'S

Steps:

• Slice meat thin; set aside.
• In a large skillet, melt 1/4 cup butter over medium heat; saute onions and garlic until tender. Remove skillet; set aside. NOTE: I used a cast iron dutch oven.
• Combine flour, salt, pepper, and paprika in a gallon size ziploc bag or large bowl. Dredge meat in flour mixture.
• Melt remaining butter in skillet and brown meat on all sides. (Don't worry about cleaning out the small bits of onion, just toss the butter in the already hot skillet)
• Once meat is browned; add broth, mushrooms, Worcestershire sauce, basil and onions to meat mixture; 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.
• NOTE: I perfer this over egg noodles that I've seasoned with Butter Chive Sauce, but today it was rice because we were out of noodles. Rice is a worthy substitute. Enjoy!