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Sometimes when I think that I can't possibly face another salad, I'll have this instead. It goes great with steak or pot roast, and I've even substituted chicken stock for the beef and had it with roasted chicken.
Because you reduce the stock, do not add any salt, unless your stock is totally salt free.
Sautee 1/2 of a large chopped onion in a generous amount of butter until tender. Stir in a scant teaspoon of prepared mustard and about 3/4 cup of beef stock. Allow this to simmer until reduced to about 1/4 cup, or less. Stir in a heaping tablespoon of sour cream, and add one 6 ounce jar of drained sliced mushrooms (or, better yet, the equivalent amount of sauteed fresh ones) and heat through. Top off with some freshly ground pepper.
Because you reduce the stock, do not add any salt, unless your stock is totally salt free.
Sautee 1/2 of a large chopped onion in a generous amount of butter until tender. Stir in a scant teaspoon of prepared mustard and about 3/4 cup of beef stock. Allow this to simmer until reduced to about 1/4 cup, or less. Stir in a heaping tablespoon of sour cream, and add one 6 ounce jar of drained sliced mushrooms (or, better yet, the equivalent amount of sauteed fresh ones) and heat through. Top off with some freshly ground pepper.
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