- Cooking Time: 10–12
- Servings: 4
- Preparation Time: 5
- 2 tbsp butter
- 2 onions, finely chopped
- 1 lb mushrooms, thinly sliced
- 10 oz fresh beef stock
- Salt to taste
- Pepper to taste
- 8 oz sour cream
- Heat the butter in a medium saucepan; add the onions and sauté gently for 3–5 minutes until softened.
- Add the mushrooms and continue to sauté for about 5 minutes or until just tender.
- Add the beef stock, salt and pepper, heat to simmering point, then stir in the sour cream. Serve hot.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
50 Shades of Taste
Favourites from Ana's Romanian KitchenSee More
ICE CREAM IN A MARTINI GLASS RIMMED WITH OREO CRUMBS
Cupcake Wars Winning Peaches 'n Cream Cupcakes
Monkfish Stew in White Wine SauceSee More