cup minced onions
¼ pound (1 stick) butter (egad! I would not add this now; but I used to; adjust to taste, age & health)
1 pound ground beef
1 clove garlic, minced
2 tablespoons flour
½ teaspoon salt
Freshly ground pepper, to taste
¼ teaspoon paprika
¼ to 1 pound mushrooms, sliced (adjust amount to taste)*
1 can condensed cream of chicken soup
1 cup sour cream
Fresh parsley, finely minced
Melt butter and sauté minced onion until translucent and
golden, but not browned.
Stir in beef and next six ingredients (minced garlic, flour, salt, pepper, paprika and mushrooms).
Add soup, simmer uncovered ten minutes.
Add sour cream; simmer just to warm the cream; do not allow to boil.
Sprinkle with chopped parsley, if desired.
Serve with plain white rice.
Yield: Serves 4.
*For a truly simple supper, you can omit the fresh mushrooms and use a can of cream of mushroom soup instead of the cream of chicken soup.
This recipe has been kitchen tested.
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