10 min<\/p>\n
Easy<\/p>\n
300 kcal<\/p>\n
Craving a creamy, flavorful sauce to boost your meals? This simple mushroom sauce comes together with basic pantry staples and very little hands-on time. With tender mushrooms, browned ground meat and a smooth, creamy finish, it\u2019s excellent tossed with pasta, served over rice or spooned onto potatoes. Read on for the full recipe.<\/p>\n
Serves 4<\/p>\n
– 500 g button mushrooms (Champignon de Paris)
\n– 500 g ground beef
\n– 1 can condensed cream of mushroom soup (e.g., Knorr)
\n– 3 onions
\n– 1 tbsp margarine
\n– 1 bay leaf
\n– 1\/2 tsp dried thyme
\n– Chopped parsley, for garnish
\n– Salt, to taste
\n– Black pepper, to taste<\/p>\n
Total time: 40 min
\nPrep: 10 min
\nCook: 30 min<\/p>\n
Melt the margarine in a large skillet or Dutch oven. Thinly slice the onions and roughly chop the mushrooms. Cook them over high heat, stirring frequently, for about 10 minutes until the onions are soft and the mushrooms begin to brown.<\/p>\n
Stir in the ground beef along with the bay leaf, thyme, salt and pepper. Continue cooking for roughly 10 minutes, breaking the meat up with a spoon, until the beef is fully cooked through.<\/p>\n
Pour in the contents of the soup can plus the same amount of water called for on the can to thin it (usually the can\u2019s equivalent). Mix well so the sauce is evenly combined with the meat and mushrooms.<\/p>\n
Let the sauce simmer gently for 10 to 15 minutes so the flavors meld and the sauce thickens slightly. Remove the bay leaf, adjust seasoning if needed, sprinkle with chopped parsley, and serve hot over pasta, rice or potatoes.<\/p>\n\n\n