Hamburger Stroganoff

1/2 cup minced onion
1 clove garlic, minced
1/4 cup butter
1 lb. ground beef
2 tbsp. flour
2 tsp. salt
1/4 tsp. pepper
1 lb. fresh mushrooms, sliced, or 1 can (8 oz.) sliced mushrooms
1 can (10 1/2 oz.) cream of chicken soup, undiluted
1 cup commercial sour cream
parsley

Sauté onion and garlic in butter over medium heat.
Stir in meat and brown. Stir in flour, salt, pepper, and
mushrooms. Cook 5 min. Stir in soup. Simmer un-
covered 10 min. Stir in sour cream. Heat through.
Garnish with parsley. 4 to 6 servings.

Serving Ideas: Arrange Poppy Seed Noodles in a ring;
center with Hamburger Stroganoff. Or serve with
Fluffy White Rice (double recipe on p. 26).