1 lb. ground beef
1 medium onion, diced
1 clove garlic, crushed
1 (4 oz.) can mushrooms, drained
1 tsp. liquid beef broth concentrate
2 tbsp. Worcestershire sauce
1 tsp. paprika
3/4 c. sour cream
salt or Vege-Sal and pepper to taste

Brown and crumble the ground beef in a heavy skillet over medium heat. Add the onion and garlic as soon as there's a little grease in the bottom of the pan and cook until all pinkness is gone from the ground beef. Drain the excess grease. Add the mushrooms, broth concentrate, Worcestershire and paprika. Stir in the sour cream, then add salt and pepper to taste. Heat through, but don't let it boil. This is great as-is, but you may certainly serve it over noodles for the non-low-carb set.

Yield: 3 servings.