1(7 oz.) jar sliced champignon (button) mushrooms, drained
1/4cupmilk(lactose-free if needed)
3tablespoonsgluten-free flour
1/2cupsour cream(lactose-free if needed)
Instructions
In a large skillet, combine the beef with 1/4 teaspoon salt and 1/4 teaspoon pepper. Turn heat on to medium-high. Brown and crumble the beef until no longer pink. Drain grease.
Add the water to the browned beef in the skillet and bring to a simmer. Add the Fody Vegetable Soup Base and stir to dissolve. Reduce heat to medium-low. Stir in the Worcestershire sauce and mushrooms.
In a small bowl, whisk the milk and gluten-free flour together. Slowly add to the meat mixture while constantly stirring. Continue to cook and stir until mixture is thickened.
Remove skillet from heat and fold in the sour cream. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper (or to taste).
Serve over rice or your favorite gluten-free pasta.