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BEEF BURGER STROGANOFF 
1 lb. lean ground beef
1 sm. onion, chopped
1 clove garlic, minced
1 (10 3/4 oz.) can condensed cream of chicken soup
8 oz. mushroom stems and pieces, drained
2 tbsp. tomato paste
1/4 tsp. salt
1/8 tsp. pepper
1 c. dairy sour cream
2 tbsp. fresh parsley
4 c. hot cooked rice or noodles

Place ground beef in 2 quart microproof casserole. break up with fork. Stir in onion and garlic. Cook on High 7 to 8 minutes, or until beef is no longer red, and onions transparent, drain. Stir soup, mushrooms, tomato paste, salt and pepper. Cover, cook on High 8 minutes, stirring once. Stir in sour cream. Cook on 6 for 1 minute. Stir, sprinkle with parsley. Serve over rice or noodles. Cooks in 16-17 minutes.
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