- 3 tablespoons butter
- 1 (10 ounce) package sliced fresh mushrooms
- 1 onion, diced
- 1 pound lean ground beef
- 2 teaspoons dried dill weed
- 3 tablespoons all-purpose flour
- 3/4 cup milk, warmed
- 1 (10.5 ounce) can condensed beef broth, warmed
- salt and freshly ground black pepper
- Heat butter in a large skillet over medium-high heat. Cook mushrooms and onion in butter until onions are tender and mushrooms are golden brown, about 5 to 7 minutes.
- Crumble meat into pan, and season with dill; cook until meat has browned, about 4 to 5 minutes. Mix in flour, and then pour in broth and milk. Simmer until sauce is bubbly and thick, about 2 to 3 minutes longer. Season with salt and pepper to taste.