There is no stock in your recipe so it is likely to have lacked any depth of flavour in the sauce.
Dissolce half a stock cube in some water and add to the pan when you've finished frying the onion/garlic mush, let it bubble before adding the cream. Season to taste.
Dry as in the meat was dry or dry as in not enough sauce?
Can you tell me where you got the recipe from as I may be able to find it and make suugestions as to how it can be improved or suggest a better recipe.