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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This recipe is great for a game day, either at a tail-gate party or at home, suggests Susan Graham of Cherokee, Iowa. I often make up the meat mixture ahead of time and add the sour cream when I reheat it just before serving. Ingredients:
1-1/2 pounds ground beef |
1 medium onion, chopped |
6 to 8 bacon strips, cooked and crumbled |
2 garlic cloves, minced |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon paprika |
1/8 teaspoon ground nutmeg |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/2 cup sliced fresh mushrooms |
1 cup (8 ounces) sour cream |
8 hamburger buns, split |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add bacon and garlic. Combine the flour, salt, paprika and nutmeg; gradually stir into beef mixture until blended.
2. Stir in soup and mushrooms (mixture will be thick). Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Stir in sour cream. Cook 3-4 minutes longer or until heated through, stirring occasionally (do not boil). Serve on buns. Yield: 8 servings.
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