Stonehenge stew
  • 1 to 1.5 pounds ground beef
  • 16 oz sour cream
  • 2 cans cream of mushroom soup with roasted garlic
  • 1 large onion, finely chopped
  • fresh sliced mushrooms
  • salt and pepper to taste
  1. Brown ground beef and drain off fat. Add onions and mushrooms; cover and simmer until onions are soft. Add remaining ingredients and stir well. Cover and cook for about 20 minutes. Serve with cooked rice or noodles and a garden salad.
This recipe my sister developed when she was in high school and obsessed with stonehenge-hence the name. I have several people in my family that request this dish every year for their birthday dinner. Along with gooey cake! I'll submit that one too!