- 1 pound bulk pork sausage
- 1 medium onion, chopped
- 1/2 pound fresh mushrooms, sliced
- 1-1/4 cups chicken broth, divided
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon pepper
- 1/4 cup all-purpose flour
- 1 cup sour cream
- 2 tablespoons minced fresh parsley, optional
- Hot cooked noodles
- In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in mushrooms; cook for 1 minute. Add 1 cup broth, Worcestershire sauce and pepper; cover and simmer for 5 minutes or until heated through.
- In a small bowl, combine remaining broth and flour; stir until smooth. Gradually stir into skillet. Bring to a boil; boil and stir for 2 minutes. Reduce heat; add sour cream. Stir until heated through (do not boil). Add parsley if desired. Serve with noodles.
1 cup: 415 calories, 31g fat (15g saturated fat), 81mg cholesterol, 832mg sodium, 16g carbohydrate (7g sugars, 2g fiber), 14g protein.