1/2 lb. hamburg
1 tbsp. butter
1 can (4 oz.) sliced mushrooms, drained
2 tbsp. chopped onion
2 tbsp. flour
1 1/2 c. beef broth
1/2 tsp. salt
Dash of pepper
1 tbsp. ketchup
1/2 c. sour cream
4 c. rigatoni macaroni
Minced parsley

In skillet, lightly brown beef in butter, stirring to separate particles. Add mushrooms and onion; cook a few minutes. Remove from heat; blend in flour. Add beef broth, salt, pepper and ketchup; cook over low heat 10 minutes, stirring occasionally. Blend in sour cream; heat a minute longer. Meanwhile cook rigatoni, as directed, drain. Serve stroganoff over rigatoni. Sprinkle with parsley. 4 servings.