Source: Melody (Arizona)

Print

Ingredients:

• 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: 

1. In a large skillet, cook sausage and onion over medium heart until meat is no longer pink; drain. 
2. Stir in mushrooms; cook for 1 minute. 
3. Add 1 cup of broth, Worcestershire sauce and pepper. 
4. Cover and simmer for 5 minutes or until heated through. 
5. In a small bowl, combine remaining broth and flour. 
6. Still until smooth. 
7. Gradually stir into skillet. 
8. Bring to a boil. 
9. Boil and Stir for 2 minutes.
10. Reduce heat. 
11. Add Sour Cream/Yoghurt. 
12. Stir until heated through (do not boil). 
13. Serve with Noodles. 
14. Enjoy! 

Yield: 4 servings 

Comment Box is loading comments...