1 lb. lean ground beef or ground turkey
2 can (1 pt.) sliced fresh mushrooms or 1/2 c. (4 oz. can) drained mushroom stems and pieces
2 med. onion, sliced
2 tbsp. oil
3 tsp. instant beef bouillon granules
1 c. hot water (or 1/2 c. red wine and 1/2 c. water)
1/4 tsp. salt, if desired
2 tbsp. catsup or tomato paste
1 tsp. dry mustard
2 tbsp. flour
1/2 c. cold water
1/2 to 1 c. dairy sour cream

In large frying pan, saute ground beef, mushrooms and onions in hot oil until golden brown. Add bouillon, water, salt, catsup and mustard. Cover; simmer 15 minutes. Combine flour with cold water. Slowly stir into meat mixture. Cook, stirring constantly until mixture comes to a boil. Reduce heat. Stir in sour cream. Heat, but do not boil. Serve over noodles or rice. Makes 6 servings.

NOTE: Substitute 1 pound sliced sirloin for ground beef. To make ahead, prepare except for adding sour cream. Cover and refrigerate or freeze. Reheat and add sour cream just before serving.