1 1/2 lb. bottom round or sirloin steak, cut into finger length strips
1/3 c. flour
1/2 tsp. basil
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard
1/2 tsp. tarragon
1 c. sour cream
1 c. sliced onions
1/4 lb. mushrooms
1 c. hot water
1 1/2 tbsp. cornstarch
3 tbsp. catsup
1 tbsp. grated lemon peel

Mix together dry ingredients and dredge meat. Saute onions until transparent. Add floured meat and brown. Add sliced mushrooms and brown. Add water. Cover and simmer 30 minutes. Mix cornstarch into 1/3 cup water, the catsup, and lemon rind and add to meat mixture. Let boil, stirring constantly. Add sour cream and stir well. Heat, but do not let boil. Serve on rice, or noodles. To be really elegant, serve on wild rice.