We adapted this version from the one my mother in law made for my husband growing up.
- 1 – 1 1/2 lbs ground beef
- 1/2 white onion, diced
- 1 tsp minced garlic (measure with your heart! <3 )
- 1 tablespoon oil of your choice
- 1/2 cup sliced mushrooms – optional (Baby Bella or Cremini are our favs!)
- 1 can cream of mushroom soup
- 1 can milk
- 2 tablespoons Worcestershire Sauce
- 1/4 cup sour cream
In a large skillet, brown ground beef and onions with 1 tablespoon oil. This is where you would add the mushrooms if you’re using them, just let them soak in some of the oil and then move on. Add in the mushroom soup and milk, stirring well and using the sauce to deglaze the skillet to get all those juicy bits up. Add in the Worcestershire sauce and stir well. Let the sauce come to a simmer, then add the sour cream just before taking off the heat and combine well.
We enjoy ours over cooked egg noodles, but I’ve heard other Midwesterners enjoy them over mashed potatoes. If you like that sort of thing.
PICTURES COMING SOON!