This is probably one of those recipes that was passed around in the 80s by all the cool moms. I’m sure there are similar ones out there, but this is our take. Oh, and if you didn’t read my story earlier in this blog post, be sure to include mushrooms (unless you’re allergic) to get the full taste. I’m not a fan, but I always add them. I like to use cremini, mostly because I enjoy the flavor and you can get them individually at the grocery store, but feel free to substitute your favorite. Anywho, this meal makes an affordable an easy meal that I gravitate towards on my busy weeknights.
- 1 pound ground beef
- 1/2 tablespoon butter
- 1 small-medium onion, chopped
- 3 cremini mushrooms (I use just enough to get the flavor I want, but feel free to add more), sliced or minced (whichever you prefer)
- 1 clove garlic, chopped
- 1/2 cup water
- 1/4 cup sherry
- 1 tablespoon lemon juice
- 2 small square (like Wyler’s) or 1 large rectangle (like Knorr) beef bouillon cube
- salt & pepper, to season
- 1 small container sour cream
- cooked pasta (I like egg noodles with this) or rice for serving
- parsley, dried or fresh, optional
- paprika, optional
- Pre-heat a large skillet over medium heat. Add beef and cook till browned, about 5 minutes.
- Skim fat and then add butter, onion, mushrooms, and garlic. Cook till beef is well browned and onions are translucent, stirring often, about 5-7 minutes.
- Add water, sherry, lemon juice, bouillon cube(s). Cook till all the liquid is gone, stirring frequently. Mom’s tip: be sure to wait till all the liquid is gone before moving to the next step or the sauce will be too liquidy.
- Turn off heat, add sour cream, and stir till well combined.
- Serve over pasta or rice. Top with parsley and paprika, if using. Serve with a vegetable, too – I like steamed broccoli with a drizzle of melted butter.