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Instructions |
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Sautee the onions and mushrooms in butter, garlic
and salt & pepper. Remove from pan & set aside.
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Add meat and cook until brown. Add bullion and
water to the meat and simmer for about 20 minutes
so the liquid is reduced. Add mushrooms and onions
back in. Bring back to a simmer.
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While simmering, whisk in the cornstarch/water
mixture like you're making gravy. Make sure to
keep whisking so you don't get lumps. REMOVE FROM
HEAT! Do not let it come back to a boil or it will
be watery and not thincken.
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Let stand for 7-10 minutes then add the sour cream
and stir in. Serve over noodles.
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Originally Submitted
9/10/2020
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