Beefburger Stroganoff

• 1 lb (.5 kg). lean ground beef
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 10-3/4 oz (301 grm). can condensed cream of chicken soup
• 1 8 oz (224 grm). can mushroom stems and pieces, drained
• 2 tbsp (30 ml) tomato paste
• 1/4 tsp (1 ml). salt
• 1/8 tsp (1 ml). freshly gound pepper
• 1 cup (225 ml) dairy sour cream
• 2 tbsp (30 ml) chopped fresh parsley
• 4 cups (950 ml) hot cooked rice or noodles

1. Place ground beef in 2 quarts (1900 ml) microproof casserole, break up with fork.
2. Stir in onion and garlic.
3. Cook on HI (max power) 10 - 12 minutes or until beef is no longer red and onion is transparent; drain.
4. Stir in soup, mushrooms, tomato paste, salt and pepper; cover.
5. Cook on HI 12 minutes, stirring once.
6. Stir in sour cream.
7. Cook on HI 1 minute, stir.
8. Sprinkle with parsley.
9. Serve over rice or noodles.

lean ground beef, onion, clove garlic, condensed cream, mushroom stems, tomato, salt, freshly gound pepper, sour cream, parsley, rice

Taken from online-cookbook.com/goto/cook/rpage/000BC3 (may not work)