Makes 6 servings

Ingredients Edit

Directions Edit

  1. Cook Onion in butter in large skillet until tender but not brown.
  2. Add Beef and cook until meat is no longer pink, stirring to crumble.
  3. Drain off fat, if there is any.
  4. Add paprika, pepper and garlic powder to skillet.
  5. Blend a little broth into flour; add remaining broth and stir into meat mixture.
  6. Cook 5 minutes.
  7. Add soup and sherry. Simmer 10 minutes, stirring occasionally.
  8. Stir in sour cream; heat thoroughly but do not boil.
  9. Serve over hot rice.

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