instant beef bouillon
mushroom stem/pieces, drained
noodles or rice, cooked, hot
1Cook and stir the meat, onion, and garlic in a large skillet until the meat is brown.
2Drain off the excess fat.
3Mix in the flour, bouillon, salt, pepper and the can of mushroom stems and pieces.
4Stir in the water and heat to boiling, reduce the heat and simmer, covered, for 10 minutes.
5Stir in the sour cream and heat until just hot.
6Serve over the noodles or rice, if desired, and garnish with chopped parsley, if you wish.