1 lb. ground beef
2 cloves garlic
1 teaspoons Worcestershire sauce
1 teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon pepper
3 Tablespoons Flour
1 ½ cups beef broth
1 cube beef bouillon, or 1 tsp better than bouillon
½ cup half and half
1 can cream of mushroom soup, (10.5 oz.)
8 oz. white button mushrooms, sliced, rinsed, and patted dry
1 cup frozen mixed vegetables
- Brown the beef in a 10-inch skillet over medium-high heat. Add the onions halfway through and cook until softened, about 4 minutes. Add the garlic and cook for 1 more minute.
- Add the Worcestershire sauce, 1 tsp onion powder, ½ tsp garlic powder, ½ tsp pepper, and 3 TBS flour. Stir to combine and cook for 1-2 minutes, until you can no longer smell flour.
- Add the beef broth, beef bouillon, and half and half. Use a silicone spatula to “clean” the bottom and sides of the pan. Bring the mixture to a boil, the reduce to a simmer. Let it bubble gently, it will continue to thicken and concentrate.
- Once near your desired level of thickness, taste and season with up to ¼ teaspoon of salt if desired.
- Serve over mashed potatoes, egg noodles, or with biscuits.
- See notes on optional ingredient additions such as vegetables or cream of mushroom soup.
This Article And Recipe Adapted From This Site