Ingredients
- 1 pound ground beef
- 4 garlic cloves, minced (garlic lover’s go ahead and use more)
- 1/2 teaspoon crushed red pepper flakes, optional or adjust to taste
- 1 package (1 1/4 ounce) dry onion soup mix (use only about 1/2 package)
- 1 tablespoon Worcestershire sauce
- 1 can (10 ounce) sliced mushrooms, well drained (squeeze out excess moisture with hands)
- 2 1/2 cups half and half, divided (or 18% table cream)
- 1/4 cup all-purpose flour
- 1/4 to 1/3 cup Parmesan cheese, grated
- Salt and fresh ground black pepper, to taste
How to Make
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Step 1: In a skillet over medium-high heat cook the ground beef until no longer pink; drain fat then continue to cook stirring until the meat is lightly browned (this may take 10-12 minutes to brown, you may want to add in 2 tablespoon of oil to speed up the browning).
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Step 2: Add in garlic, chili flakes, 1/2 package dry onion soup mix, Worcestershire sauce and canned mushrooms; cook stirring for about 3 minutes.
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Step 3: Pour in 2 cups light cream; bring to a simmer over medium heat, cook stirring to remove any browned bits that have accumulated on the bottom of the pan, then simmer for about 15 minutes.
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Step 4: In a bowl whisk remaining 1/2 cup light cream with 1/3 cup flour until smooth; slowly add to the simmering gravy mixing constantly until thickened (about 4 minutes).
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Step 5: Mix in Parmesan cheese, then season with salt and black pepper.
We hope you enjoy this recipe!
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