- 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
Paul's Food World Volume 1
Cupcakes from Food Network's Cupcake Wars winner, Annette Starbuck
MidLife Road Trip'sSee More
Pineapple-Black Bean Enchiladas
Mascarpone Brownies With Honey Chocolate Sauce
Chicken RollupsSee More