1/2 c. onion, minced
1 clove garlic, minced (I use 1/8 tsp. garlic powder)
1/4 c. butter
1 lb. ground chuck
2 tbsp. flour
2 tsp. salt
1/4 tsp. pepper
1 lb. fresh mushrooms or 1 can (8 oz.) sliced mushrooms
1 can (10 1/2 oz.) cream of chicken soup, undiluted
1 c. sour cream (I use low-fat type)

Saute onion and garlic in butter over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup; simmer, uncovered, 10 minutes. Stir in sour cream. Heat through. Serve with noodles or rice. 4 to 6 servings.

NOTE: I drain off fat from meat before adding flour, etc.