1/3 c. finely chopped onion
1 clove garlic, pressed
2 tbsp. butter
1 lb. lean ground beef
1/4 c. flour
1/2 tsp. salt
1/8 tsp. black pepper
1 c. sliced, fresh mushrooms
1 can cream of mushroom soup
1/2 c. dry white wine
1 c. sour cream
Fresh parsley

Melt butter in large fry pan over medium heat. Saute onion and garlic slightly before adding ground beef. Break ground beef apart; add, and brown. Stir in flour, salt, pepper and mushrooms. Cook 5 minutes. Stir in soup. Add wine gradually while stirring. Simmer 10 minutes. Stir in sour cream. Heat through. Garnish with parsley. Serve over steamed rice or noodles. Makes 4-6 servings.