1 lb. lean ground beef
1 cup mushroom pieces
1 small whole onion, chopped
1 (15 oz.) can beef consomme
1 (8 oz.) can tomato paste
1 (8 oz.) tub dairy sour cream
2 tbsp. vinegar (or to taste)
12 oz. pkg. Dutch egg noodles, cooked until desired tenderness
2 tbsp. all-purpose flour (optional)
salt and pepper, to taste

Sauté mushrooms and onion in butter (or oil, butter) until onions are opaque. Add beef and cook until browned. Add consomme and paste to mix and stir in completely. Simmer for 10 minutes and then add salt, pepper, vinegar and dairy sour cream. Stir in flour as a thickener, if desired.

Portion of noodles on plate and top with Stroganoff mixture or combine all ingredients in a bowl mixing well.

Serve with garnish of choice (chives, parsley).

Makes 4 servings.

Submitted by: Vince D.