1. Start rice in microwave & it will be ready by the time the rest is done. Or of course use stove for rice or noodles. 2. Brown ground beef with mushrooms, onion, & garlic. 3. DO NOT DRAIN (This is why I prefer 80/20.) You HAVE to have some grease for the next step, so add 1-2 Tablespoons of butter or margarine if you used ground chuck. If you used a lower quality and there seems to be more than 1/2 cup grease at this stage, drain some off. 4. Make a roux (pronounced roo) by sprinkling flour on hamburger mixture (you'll know it's right when all the grease is pretty much absorbed but there's not a great excess of flour) & stirring continuously for a few minutes until mixture thickens, then reduce heat to low/medium-low. 5. Add cream of celery soup & sour cream, stir to warm. 6. Salt & pepper to taste & serve over rice or noodles (If desired & -lol- to stop kids taking more topping than rice, mix all together before you serve) NOTE: this is a great early recipe for younger cooks, even with the roux process (once you've seen/done it once it's easy to tell if you have it right.). ---------------------------------------------------------------------------
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