1/4 cup butter
1/2 cup onion; minced
1 clove garlic; minced
1 lb ground beef
1 lb mushroom; sliced
2 tbsp flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1 can cream of chicken soup; canned
1 cup sour cream; or whole milk yogurt
parsley, chives or dill; chopped

1. In a 12 inch skillet over medium-high heat, melt butter, cook onion until golden, about 3 minutes and garlic and cook another minute. Stir in ground beef, mushrooms, flour, salt, pepper and paprika; cook, stirring often, until meat is browned, about 7 minutes.

2. Stir in undiluted soup; heat to boiling. Reduce heat to low and simmer 10 minutes to blend flavors. Stir in sour cream and heat (do not boil); sprinkle with parsley.

To serve, spoon stroganoff over egg noodles, mashed potatoes, crispy chow mein noodles, rice or toast.