1 1/2 lb. ground beef
2 tbsp. instant minced onion
1-2 tbsp. parsley flakes
1/4 tsp. garlic powder
1 tsp. salt
1/4 to 1/2 tsp. pepper
2/3 c. drained sliced mushrooms
1/2 c. milk
1 can vegetable soup
1 c. sour cream
1 1/2 c. flour
2 tsp. baking powder
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. celery seed
1/4 tsp. white pepper
1/4 c. shortening
3/4 c. milk
1 tsp. poppy seed

Brown beef with onion, parsley, and garlic. Stir in salt, pepper, mushrooms, and soup. Simmer 15 minutes. Blend in sour cream and milk. Heat thoroughly. Don't boil. Place in 9 x 9 baking dish or 2 1/2 quart casserole.

For topping, sift into bowl the flour, baking powder, paprika, salt, celery seed, and white pepper. Cut in shortening until particles are fine. Add milk. Stir only until al dry particles are moistened. Drop by tablespoonfuls onto meat mixture. Sprinkle with poppy seed. Bake at 475 degrees for 15-20 minutes (until biscuits are done). Serves 6-8.