1/2 c. chopped onion
1 tbsp. butter
1 1/2 lbs. ground beef
1 tsp. salt
1 tsp. paprika
Dash of pepper
1/8 tsp. garlic powder
2 tbsp. flour
1 c. beef broth
1 can cream of mushroom soup
1/4 c. dry sherry
1/2 c. sour cream
3 c. hot cooked rice

Saute onions in butter until tender. Add meat and cook until meat is no longer pink, stirring to crumble. Drain off fat; add seasonings. Blend a little broth into flour. Add remaining broth and stir into meat mixture. Cook for 5 minutes. Add soup and sherry; simmer for 10 minutes, stirring occasionally. Stir in sour cream and heat through, do not boil. Serve over hot rice.