From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Brown meat. Remove from skillet and pour off fat. Melt butter and oil in skillet and saute onions and mushrooms until onions are clear. Remove from skillet. Add flour to skillet and brown. Add bouillon and blend. Stir in salt, pepper, caraway, nutmeg, and Worcestershire. Return meat, onions, and mushrooms to skillet. Simmer all together for 15 minutes. Before serving stir in sour cream. Serve over noodles.
SERVES: 6
- 1-1/2 pounds ground beef
- 2 tablespoons butter
- 2 tablespoons salad oil
- 1 cup chopped onion
- 6-ounce can mushrooms
- 1 can beef bouillon soup
- 1-1/2 tablespoons flour
- 1/2 teaspoon caraway seed
- Dash of nutmeg
- Dash of Worcestershire sauce
- Salt and pepper to taste
- 2 cups sour cream
TO PREPARE:
Brown meat. Remove from skillet and pour off fat. Melt butter and oil in skillet and saute onions and mushrooms until onions are clear. Remove from skillet. Add flour to skillet and brown. Add bouillon and blend. Stir in salt, pepper, caraway, nutmeg, and Worcestershire. Return meat, onions, and mushrooms to skillet. Simmer all together for 15 minutes. Before serving stir in sour cream. Serve over noodles.
SERVES: 6
