Hamburger Stroganoff

I recently checked out the "Old Capital Cookbook" from the local library. As many of you know I love collecting recipes and looking through old family cookbooks. This book was put together by the Monterey History and Art Association in 1989. I found a good family approved recipe that we tried for the first time last night. I adjusted the recipe to my preferences and I think I improved the original! This recipe will be added to our "make again" file. Enjoy!!!

Carissa

Hamburger Stroganoff

1 lb. ground beef
vegetable oil ( I used a little olive oil)
1/2 cup chopped onion
1 (4oz.) can sliced mushrooms ( I used 8 oz. fresh sliced mushrooms)
1 cup sour cream (I used fat-free)
1 (10 3/4 oz.) can cream of mushroom soup
1/4 tsp. paprika
Salt & Pepper to taste
Chopped parsley

Saute beef in oil in large saucepan. Add onions & mushrooms to pan. Add seasonings and simmer 10 minutes. Add soup and continue simmering. Stir in sour cream and heat, but do not boil. Sprinkle with parsley (optional) and serve over cooked rice or cooked egg noodles.