1 pound ham — diced or cut into fork-sized chunks
4 tablespoons butter
3 cloves garlic — minced
2 onions — chopped
1 green bell pepper — seeded and chopped
4 teaspoons flour
2 cup sour cream — or yogurt
1 pound mushrooms — sliced
Saute ham, onion and garlic in butter until onion is tender, adding green pepper partway thru. Sprinkle flour on top and then stir in. Turn heat down to low. Gradually stir in sour cream and mushrooms. Stir conscientiously for a few minutes while this thickens.
This is traditionally served over rice. To make the rice: Put 1 cup rice and 2 cups water in a good sized bowl. The wee wifey likes the Watkins Chicken soup base, and adds a well rounded tablespoon of it to the water. Otherwise just use a couple of chicken boullion cubes or leave it plain.
Place a plate on top of the bowl to cover it (we use the large Corelle bowl and the small Corelle plate; they match up perfectly) and nuke for 5 minutes. After 5 minutes check it. Our microwave cooks it nicely in three 5 minute increments. The microwave where she work is bigger and takes only 12-13 minutes total to cook. Check after the 10 minute cooking time to decide. If the rice looks pretty well cooked, nuke it in 1 or 1-1/2 minute intervals. After you have learned how your microwave works you won’t need to futz so much with microwaving rice. The 5 minute cooking times seem to work better than nuking it for 10 minutes or 15 minutes.
Corelle Livingware 16-Piece Dinnerware Set, Winter Frost White , Service for 4