- 1 pound ground beef
- 1 large onion, chopped
- 1 tablespoon minced garlic
- 8 ounces fresh mushrooms, sliced
- 2 cups water
- 3 beef bouillon cubes
- 1/8 teaspoon pepper
- 1/4 cup all-purpose white flour
- 1/2 cup cold water
- 1 to 1-1/2 cups yogurt or sour cream
Fry up your meat in a large skillet.
Drain off any fat if necessary. Break the
meat up into small bits as you cook it. Add
the onion, garlic and mushrooms. Sauté all
together until the onions and mushrooms are
tender. Add the water, beef bouillon, and
pepper. Bring to a boil over medium head.
Meanwhile, combine the white flour and
1/2-cup cold water in a small jar with a
good lid. Screw the lid on and shake the
mixture until the flour is dissolved into
the water. Pour this slurry into the boiling
mixture on the stove. Simmer for a few
minutes to thicken. Remove the skillet from
the heat and allow it to sit until all
boiling stops. Stir in the yogurt or sour
cream. Mix well. Serve over egg noodles.
This recipe makes about 5 servings. Add
broccoli and carrots on the side and serve
fruit for dessert.
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