A Beef Dish.
stovetop
serves 4
Regular version – fast version at the end
2 small onions or 1 medium onion, diced
1 rib celery, fine dice
8 oz mushrooms, chopped or sliced
2 tsp. oil
1 lb ground beef
2 Tbsp. flour
1/4 tsp. salt
*3 tsp. OR 3 packets OR 3 cubes beef bouillon powder PLUS 1/2 cup milk OR
*OR 1/2 cup condensed/reduced beef stock plus 1 tsp. OR 1 packet OR 1 cube beef bouillon powder
1 cup sour cream OR plain yogurt
1 tsp. Worchestershire sauce
1 cup frozen peas
freshly ground pepper, to taste
Hot cooked noodles, for serving
In a medium hot saucepan, sweat onions and celery in oil. Add mushrooms and cook until mushrooms are wilted and onion is soft and clear. You can also carmelize or brown the onions for more flavour, if you would like. Remove from pan.
In the same pan, brown ground beef with 1/4 tsp salt until no pink remains. Drain fat. Add 2 Tbsp. flour and cook for 1 minute. Add the beef bouillon powder and milk OR the beef bouillon powder and stock, stir to blend. Pour in the sour cream or yogurt, Worchestershire sauce and pepper, add back in the onions, mushrooms and celery. Stir together, add frozen peas. Simmer on medium low heat until heated through and flavours are blended – about 30 minutes. If the sauce gets too thick, add more milk or stock, a tablespoon at a time, until it is as thick as you would like it.
Serve over hot noodles.
The Franken-version (fast method).
1 lb ground beef
2 tsp. cooking oil
2 Tbsp. flour
1 cup sour cream OR yogurt
1 envelope dry onion soup mix
1 can, drained, sliced mushrooms
1/2 cup milk
Brown beef in oil, drain fat. Add the flour and cook for one minute. Stir in sour cream, soup mix and milk. Simmer on stove top for 30 minutes and serve over hot noodles.