Preparation:
Rub a large skillet with garlic; heat and brown sausage. Crumble sausage with a fork. Sprinkle sausage with flour; add beef broth. Simmer until slightly thickened and set aside.
Sauté onions and mushrooms in butter until onions are tender. Add onions, mushrooms and seasonings to the sausage mixture. Cook until mixture bubbles--remove from heat and add sour cream. Keep hot in a chafing dish.
Serve with toasted party rye or party-size pumpernickel. Makes about 1 1/2 quarts.
When doubling recipe, use only 3 onions.
If you have leftovers, pour over rice. |
