Source: Melody (Arizona)
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Ingredients:
Directions:
Yield: 4 servings
- 1 Pound Bulk Pork Sausage (or 1 pound of finely chopped sausage)
- 1 medium Onion, chopped
- 1/2 pound Fresh Mushrooms sliced
- 1 1/4 cups Chicken Broth
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon Pepper
- 1/4 cup All-Purpose Flour (2 tablespoons if using Bob’s Red Mill Gluten Free Flour which is what I use)
- 1 cup Sour Cream (or Greek Yoghurt)
- Cooked Noodles
Directions:
- In a large skillet, cook sausage and onion over medium heart until meat is no longer pink; drain.
- Stir in mushrooms; cook for 1 minute.
- Add 1 cup of broth, Worcestershire sauce and pepper.
- Cover and simmer for 5 minutes or until heated through.
- In a small bowl, combine remaining broth and flour.
- Still until smooth.
- Gradually stir into skillet.
- Bring to a boil.
- Boil and Stir for 2 minutes.
- Reduce heat.
- Add Sour Cream/Yoghurt.
- Stir until heated through (do not boil).
- Serve with Noodles.
- Enjoy!
Yield: 4 servings
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