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  • 2 tablespoons butter
  • 1 package mushrooms sliced
  • 1 cup chopped onions
  • 2 cloves garlic, finely chopped
  • 500 g lean ground beef
  • 1 beef stock pod
  • 1½ cups water
  • 1 tablespoon Worcestersauce
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup cake flour
  • 1 cup sour cream

Melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl,  set aside.
Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink, drain.
Stir in 1 cup water and beef stock pod, Worcestershire sauce, salt and pepper, heat to boiling.
Beat flour and remaining 1/2 cup water with whisk until incorporated, stir into beef mixture.
Add mushroom mixture, return to boiling and stir constantly, about 1 minute or until mixture thickens.
Remove from heat and stir in sour cream.
Serve with cooked noodles.

Recipe and photo: Nicolette Papas

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