A RECIPE FROM HOUSEWIFE ECLECTIC
- 1 lb. ground beef
- 1 can cream of mushroom soup
- 8-oz. container sour cream
- 6-8 mushrooms, sliced
- Brown the ground beef in a frying pan, making sure to crumble the meat.
- Drain the excess fat.
- Add the cream of mushroom soup and the sour cream.
- Stir in the fresh mushrooms and let it simmer for 7-10 minutes.
- Serve on a bed of rice.
- Top with nutmeg.