2 lb. ground beef (medium or lean is best)
1 lb. fresh white mushrooms, sliced
1 large diced onion (yellow or Spanish)
1 tbsp. paprika
1 (10 oz.) can cream of chicken soup (undiluted)
1 (12 oz.) pkg. Dutch egg noodles
1 (8 oz.) container dairy sour cream
1 tbsp. dry sherry (optional)

In a large skillet or Dutch oven brown the ground beef and drain all fat. Add the dry sherry if you want. Add mushrooms and onions and stir. Simmer for 5 minutes. Sprinkle in the paprika and stir. Simmer for a few minutes.

Add cream of chicken soup and stir. Simmer all ingredients for 5 to 10 minutes.

Prepare the noodles according to package directions while the stroganoff simmers.

Add the dairy sour cream just before serving (4 large tablespoons) and mix in well. Pile stroganoff on top of noodles and serve.

This dish is very filling. People will eat about half of what you expect them to eat.

Substitutions: You can put the stroganoff on any kind of thick pasta, mashed potatoes or rice.

Enjoy!

Submitted by: Susan Gorloff