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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe calls for sausage instead of beef, making it an enticing economical meal. My family loves this dish served with salad and oven-fresh rolls. Ingredients:
1 pound bulk pork sausage |
1 medium onion, chopped |
1/2 pound fresh mushrooms, sliced |
1-1/4 cups chicken broth, divided |
1 tablespoon worcestershire sauce |
1/4 teaspoon pepper |
1/4 cup king arthur unbleached all-purpose flour |
1 cup (8 ounces) sour cream |
2 tablespoons minced fresh parsley, optional |
hot cooked noodles |
Directions:
1. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in mushrooms; cook for 1 minute. Add 1 cup broth, Worcestershire sauce and pepper; cover and simmer for 5 minutes or until heated through.
2. In a small bowl, combine remaining broth and flour; stir until smooth. Gradually stir into skillet. Bring to a boil; boil and stir for 2 minutes. Reduce heat; add sour cream. Stir until heated through (do not boil). Add parsley if desired. Serve with noodles. Yield: 4 servings.
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