Mock Stroganoff

From: "Better Homes and Gardens Ground Meat Cook Book." Meredith Corporation, 1969.

I can't believe that I'm endorsing anything with "mock" in the title, but I do like this recipe!

I'm a stickler about many things and if beef stroganoff is on the menu, my expectation is that the beef in question is at the best, filet, and at the worst, your every day beef stew meat. I also detest Hamburger Helper. I'd rather eat Ramen noodles three times a day for an entire month than one serving of Hamburger Helper (any variety).

But here I am, promoting a recipe that is a glorified version of Hamburger Helper. I like this recipe and I don't know why. It's a culinary mystery that may never be solved.

If I don't have tomato paste on hand, I leave it out and the recipe is none the worse for the change. Don't you love recipes like that?

1 pound ground beef
1/4 cup chopped onion
2 tablespoons all-purpose flour
1 teaspoon sugar
1/2 teaspoon dried basil leaves, crushed
1/8 teaspoon garlic powder
1 10 1/2-ounce can condensed beef broth
1 6-ounce can tomato paste
1 3-ounce can sliced mushrooms, drained (approx. 1/2 cup)
1 cup dairy sour cream
Hot buttered noodles

In skillet, cook meat and onion till meat is lightly browned. Combine flour, sugar 1/2 teaspoon salt, basil, garlic powder and 1/8 teaspoon pepper; sprinkle over meat. Stir in broth and tomato paste. Simmer, uncovered, 10 minutes, stirring occasionally. Stir in mushrooms and sour cream. Heat, but do not boil.

Serve over noodles.

Makes 6 servings.