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Ground Beef In Mushroom Sauce

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  Onion 1 Small, chopped
  Butter/Oleo 1⁄4 Cup (4 tbs)
  Ground beef 1 1⁄2 Pound
  Garlic 1 Clove (5 gm), minced or mashed
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Cream of chicken soup 1 Can (10 oz)
  Tomato paste 3 Ounce
  Sliced mushrooms 8 Ounce
  Sherry/Liquid from mushrooms 1⁄4 Cup (4 tbs)
  Sour cream 1⁄2 Pint
  Hot cooked noodles 2 Cup (32 tbs) (Adjust Quantity As Needed)
  Chopped dill pickles 1 Tablespoon (Adjust Quantity As Needed)

In large skillet, saute onion in heated butter until golden.
Add ground beef and cook, stirring until meat loses pink color.
Stir in garlic, salt, pepper, undiluted chicken soup and tomato paste.
Drain mushrooms.
Add mushrooms and sherry; mix until blended.
Cover; simmer gently for about 15 minutes.
Stir in sour cream.
Heat, but do not boil.
Serve with hot cooked noodles.
Top with dill pickle.

Recipe Summary

Main Dish

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