Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I use this recipe to top my fried pork chops (also on this site). Together with a side of my homemade spaetzle, this dish reminds me of my favorite German-style town, Leavenworth, WA! My meal cost: $2.10 (53 cents per person)

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Recipe Summary

cook:
45 mins
total:
55 mins
prep:
10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a skillet over medium heat. Add onion and mushrooms. Reduce heat to low and cover skillet. Cook for 15 minutes. Stir, cover again, and cook until tender, about 15 minutes more.

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  • Pour enough water into the skillet to moisten the mixture. Add bouillon; stir until dissolved. Cut bacon into small pieces over the sauce. Simmer, uncovered, for 10 minutes.

  • Increase heat to medium and bring sauce to a simmer. Add sour cream and cornstarch; stir constantly for 2 minutes until sauce is blended and thickened. Remove from heat.

Nutrition Facts

118 calories; protein 2.9g; carbohydrates 7.3g; fat 9.1g; cholesterol 20.3mg; sodium 335.2mg. Full Nutrition
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