• 1 lb. beef (sirloin or your favorite cut)
• 1 finely chopped medium onion
• ¾ teaspoon nutmeg
• 2 cups sour cream (regular or light)
• ½ cup white wine
• 1 - 1½ cups dried morel mushrooms
• ½ teaspoon dried basil
• salt

Soak morels in warm water 1½ hours prior to cooking time. Cut beef in 3 to 4 inch strips and brown over high heat. Reduce heat to medium. Add onions and saute until soft. Drain morels thoroughly - squeeze out excess water.

Add morels, basil and nutmeg. Saute from about 5 minutes. Add white wine and bring to a boil. Reduce heat to low. Add sour cream and salt and stir until smooth.