Stroganoff Dip

• 1 lb. ground round
• 1 tsp. garlic powder
• 1 (4 oz.) can sliced mushrooms
• 1/4 c. pimento, chopped
• 1 tsp. salt
• 1 c. sour cream
• 1/2 c. onions, diced
• 1/2 c. Cheddar cheese, shredded
• 2 Tbsp. flour
• 1/4 tsp. pepper
• 1 can mushroom soup
• 1/8 c. fresh parsley, chopped

1. Put some oil in a heavy skillet and heat.
2. Break meat into very small pieces.
3. Add onions; sprinkle with salt, pepper, garlic powder and flour.
4. Scatter over the top with the cheese, pimento, mushrooms and mushroom soup.
5. (Stir mushroom soup, so it can pour over top without any trouble.)
6. Cover tightly; cook for 20 minutes over low heat.
7. Do not lift lid.
8. When cooked, fold in the sour cream.
9. Add chopped fresh parsley for color.
10. Serve warm with your favorite crackers.
11. Wonderful for a group.
12. Makes about 2 1/2 cups.

ground round, garlic powder, mushrooms, pimento, salt, sour cream, onions, cheddar cheese, flour, pepper, mushroom soup, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082446 (may not work)