3 tbsp. butter
1 1/2 lb. sliced mushrooms
1/2 c. chicken stock
1 tsp. paprika
3 tbsp. fresh parsley
2 med. onions, chopped
1 tbsp. flour
1 tsp. salt (optional)
1/2 tsp. pepper
1 c. sour cream

Saute mushroom and onions in butter until lightly browned. Add flour, cook and stir about 3 minutes to make roux. Add chicken stock, salt, pepper and paprika. Bring to boil, stirring. Stir in parsley and sour cream; simmer 5 minutes. Serve over steak, rice, chicken, etc.