1/2 c. finely chopped onion
1 clove garlic, minced
1/4 c. butter
1 lb. ground beef
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 can (8 oz.) sliced mushrooms (use 1/2 of liquid)
1/2 can cream of chicken soup (undiluted)
1 1/2 c. sour cream

Cook onion and garlic in butter until transparent. Add meat, cook and stir until it has lost red color. Add flour, salt, pepper and mushrooms; cook 5 minutes. Add soup; simmer 10 minutes. Add sour cream and heat but do not boil. Serve on quick barley or noodles or chow mein noodles. Serves 6-8.