1½lbs pork boneless loin
2 tbsp butter
8 oz mushrooms, sliced
3 medium onions, sliced
1 pressed garlic clove
½pt beef broth
1½ tsps dried basil
1 tbsp Worcestershire sauce
⅛ tsp pepper
½pt sour cream
2 medium tomatoes, peeled, seeded and chopped
3 tsp plain flour

Cut pork across grain into thin slices; cut slices into thin strips.
Gently melt 1 tbsp butter in a frying pan add onions, mushrooms and garlic. Cook, stirring occasionally, until mushrooms and onions are tender. Remove mixture

Melt remaining butter in pan and cook pork, stirring frequently, until brown. Stir in broth, basil, Worcestershire sauce and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pork is tender. Stir in mushroom mixture.

Mix sour cream and flour; stir into pork mixture. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in tomatoes; heat through. Serve over noodles or rice.