This recipe really reminded Josh and I of beef stroganoff but better for you. I chose to use noodles instead of mashed potatoes for the base of the gravy. The sour cream makes it really smooth and creamy and if you didn’t know better, you really would think it is like a gravy made with flour and water if you were only looking at it and not eating it. I mixed the noodles and gravy together and it was awesome!
Hamburger Gravy Makes 2 servings – 368 calories per serving (remember to add calories for the noodles to this number)
1/2 lb lean ground beef 2 tablespoons chopped onions 2 tablespoons chopped garlic 1 (10 1/2 ounce) can Campbells beefy mushroom soup 1/4-1/2 cup sour cream
Brown the ground beef in a medium sized skillet on med-hi heat.
Drain fat if necessary.
Add the chopped onion and garlic to the hamburger.
Cook on medium heat until the onion and garlic are tender and the hamburger is done.
Add the can of soup.
If desired, add 1/2 can of water, using the soup can.
Bring to a boil.
Lower heat to medium to med-lo and simmer for about 10 or 15 minutes, stirring occasionally.
Add the sour cream and stir.
Heat until it just barely starts to boil.
Thicken if necessary, using your own method.
Keep hot until ready to serve.
Serve over noodles, mashed potatoes or rice.