- 1 lb ground beef (the original recipe calls for sirloin or tenderloin steak but we like it better with ground beef)
- ½ tsp Salt
- ¼ tsp Black Pepper
- 3 TBS Butter (divided)
- 8 oz sliced mushrooms
- ¾ cup diced onion (OR 1 tsp onion powder)
- 4 cloves garlic, minced (or 1 tsp garlic powder)
- ¾ cup warm water
- 1 Beef Bouillon Cube
- 2 TBS Flour
- 2 tsp Worcestershire sauce
- ½ c Sour Cream
- Melt 2 TBS butter in a large skillet over medium heat and add mushrooms, onion and garlic to pan. Sauté for 4-5 minutes or until mushrooms are browned and onions are tender. (Something I learned from Julia Childs, “Don’t crowd the mushrooms!”) Remove mushroom combination from pan and set aside.
- Slightly increase the heat and melt 1 TBS of butter in pan. Add beef, salt, and pepper to pan then sauté, stirring for 3-5 minutes or until pink is no longer visible.
- While beef is cooking, whish water, bouillon, flour, and Worcestershire sauce together until smooth. Add this mixture to the beef and return the mushroom mixture to the pan as well. Bring the sauce to a simmer and cook for 1-2 minutes to thicken. Remove pan from heat and stir in sour cream. Add additional salt and black pepper to taste.
Serve over egg noodles.
The original recipe comes from Our Best Bites Mormon Moms in the Kitchen.