Ingredients
4
4 servings
- •1 pound lean ground beef
- •1 (8 ounce) package sliced white mushrooms
- •1 onion, chopped
- •2 cloves garlic, minced
- •1 teaspoon vegetable oil
- •1 cup red wine
- •1 cup beef stock
- •1 cup sour cream
- •2 tablespoons cornstarch
- •1 teaspoon ground black pepper
- •1 teaspoon salt, or more to taste
Instructions
- Heat a large skillet over medium-high heat. Add beef, mushrooms, and onion. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer mixture to a bowl. Add garlic and oil to the skillet; saute until garlic is golden brown, about 1 minute.
- Turn skillet heat to high; add red wine and beef stock. Bring to a boil while scraping the browned bits off of the bottom of the pan with a wooden spoon. Reduce heat and simmer until flavors meld, about 5 minutes.
- Whisk sour cream and cornstarch together in a bowl. Mix into the wine/broth mixture. Stir in the browned beef mixture. Bring to a simmer, stirring frequently. Add salt and pepper.
Nutritional Facts
Per 4 servings
- Calories: 455
- Carbohydrate: 14g
- Fat: 28g
- Fiber: 1g
- Protein: 27g
- Sugar: 3g
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