Pros: excellent flavor, the sour cream doesn't overpower, and the consistency is perfect. Cons: dumping flour straight into the pan clots the flour, calls for waaaaaay too much butter, cooking it one pan is an unnecessary disaster. Recommended Recipe Alterations: 1. Cut the butter by half to 1/4c 2. Put the flour in a separate bowl and added some of the pan drippings. Mix the two together in the extra bowl until a paste develops and then add back into the sauce. 3. Remove meat before adding the flour paste to make the sauce and avoid sloshing it all over the stovetop. Add meat back in after flour is fully incorporated. 4. Substitute white onion for green onion. Half a small onion is plenty. 5. I would never, ever use canned mushrooms. I used two packages of fresh sliced mushrooms and sautéed them with the onion in a SEPARATE pan and added them both to the sauce after the flour is incorporated.
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Pros: excellent flavor, the sour cream doesn't overpower, and the consistency is perfect....