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Love the sour cream base but not into meat? Here’s your answer.
Preheat a skillet to medium-high heat with the olive oil. Add the mushrooms, and cook for 7-10 minutes until browned and wilted. Add the onion and garlic and a sprinkle of salt. Cook for 3 minutes more until onion begins to soften, stirring so the garlic doesn’t burn.
When the veggies are all soft, sprinkle the flour over the mixture and stir to coat evenly. Let the flour cook for 90 seconds or so (turn down the heat if the veggies start to brown too much), then pour in the beef broth. Stir until it creates a thin gravy, then add the sour cream and Worcestershire sauce.
Let the sauce simmer for 5 minutes before serving. If the gravy becomes too thick, add water 2 tablespoons at a time to thin. If the gravy is thin, let it simmer for a few minutes more to thicken before serving. Taste, and add salt if needed.
To serve, toss all the pasta with the gravy. Or you can serve gravy over pasta with an extra dollop of sour cream on top, if desired.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!