What
you need,
1
lb. lean ground beef
1
small onion, finely diced
2
cloves garlic, minced
2
cups button mushrooms, sliced
1
can cream of mushroom soup
¼
cup milk
¼
cup sour cream
Salt
and Pepper
Pinch
of cayenne pepper
1
cup of frozen peas
Fresh
parsley for garnish
In
a large skillet brown the ground beef and drain off any fat.
Add
in the onion and garlic and cook until softened, about 5 minutes.
Toss
in the mushroom and cook for another 5 minutes.
Stir
in the mushroom soup and milk, season with salt and pepper and the cayenne
pepper.
Stir
in the peas.
Simmer
for 10 minutes.
Just
before serving stir in the sour cream and garnish with the parsley.
Serve
with mashed potatoes or buttered egg noodles.
Jen of My Tiny Oven
