This is a recipe that doesn’t include a can of cream of mushroom soup. It’s rich and delicious, but you can lighten it up by using low-fat sour cream. It’s cheaper to use canned mushrooms, and if you like the canned well enough feel free, but I vastly prefer fresh. If you do decide to use canned, you should still saute them with the onion to develop a little browning. Either way its good.
1 lb ground beef
1 chopped onion
1/2 lb mushrooms; sliced
1/2 cup beef broth (I use buillion)
1 cup sour cream
1 tablespoons canola oil
2 tablespoons butter
1 teaspoon Worcestershire sauce (optional)
salt and pepper
In a large skillet, add 1 tablespoon of oil and 2 tablespoons of butter. Add the sliced mushrooms and chopped onion, sprinkle with salt and pepper and saute until completely cooked. Should take about 10 minutes. Remove to a bowl.
Add ground beef to the pan, salt and pepper the beef and cook until no longer pink. Add the beef broth and scrape the bottom of the pan. Add the sour cream and worcestershire and stir until melted and smooth. Add the mushrooms and onions back to the pan and stir to combine. Taste for salt and pepper. Serve over noodles or rice.
