Cook onion for 3 minutes on medium heat, then add mushrooms and cook for an additional 3-4 minutes until soft. Set aside.
Cook the beef in small lots so it doesn’t stew. You just want to brown the beef.
Remove beef and add stock, Worcestershire sauce and tomato paste. Simmer for 5 minutes.
Add cream and sour cream, and whisk through.
Add meat and mushroom/onion mixture back to pan. Simmer for 8 minutes.
If you want to thicken your sauce, add some LC-Thick’n Saucy, 1 teaspoon at a time. Make sure after you add it you wait for 5 minutes and check thickness. It is not instant, and you don’t want to over thicken it.
