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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This classic stick-to-your-ribs mainstay is really very little fuss, writes Elie Wren of Farmington Hills, Michigan. To add color, I sprinkle a bit of parsley on top when serving it. Ingredients:
1/2 pound ground beef |
1/4 cup chopped onion |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 can (4-1/2 ounces) mushroom stems and pieces, undrained |
1/2 cup condensed cream of chicken soup, undiluted |
1/2 cup sour cream |
hot cooked noodles |
Directions:
1. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in flour, salt and pepper until blended. Add mushrooms; cook and stir over low heat for 5 minutes. Stir in the soup; simmer, uncovered, for 10 minutes. Stir in sour cream; heat through. Serve over noodles. Yield: 2 servings.
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