Budget stroganoff

MAKES 6 SERVINGS

1/2 cup minced onion
1 clove garlic, peeled and minced
2 tablespoons butter
1 pound ground beef
2 tablespoons flour
1/4 teaspoon ground black pepper
1 pound fresh white mushrooms, sliced
1 (10.75-ounce) can cream of chicken soup, undiluted
1 cup sour cream
2 tablespoons chopped fresh parsley
Egg noodles, rice, dumplings (optional)

In a large, straight-sided saute pan over medium heat, saute onion and garlic in butter until soft, about 3 minutes. Stir in ground beef and cook until browned, about 5 to 7 minutes.

Stir in flour, pepper and mushrooms and cook 5 minutes. Add canned soup and stir to combine. Simmer, uncovered for 10 minutes.

Reduce heat to low and stir in sour cream and cook just until heated through (do not let boil).

Remove from heat, stir in parsley and serve over noodles, rice or dumplings if desired.

Nutrition facts per serving (with 1/2-cup serving of rice): 491 calories, 31 g fat, 14 g saturated fat, 86 mg cholesterol, 33 g carbohydrates, 21 g protein, 475 mg sodium, 1 g fiber

Dee Bryja, Wheaton