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2 Tbsp. vegetable oil
1/3 c. chopped onion
1/8 tsp. garlic powder
1 lb. lean ground beef
2 Tbsp. all-purpose flour
1 tsp. salt
1/2 tsp. paprika
1 (10 1/2 oz.) can cream of
chicken soup, undiluted
1 (4 oz.) can mushrooms,
pieces and stems
1 c. plain yogurt or dairy
sour cream
1/4 c. chopped fresh parsley

Heat the vegetable oil in the skillet and add the onion.
Saute for 4 minutes, stirring, until onion is soft but not
brown. Add the garlic powder and ground beef. Stir and cook
the meat for about 10 minutes, until it is lightly browned.
Add the flour, salt and paprika, mixing in well. Add the
chicken soup and simmer for 10 minutes. Add the mushrooms and
simmer for another 10 minutes. Stir the yogurt or sour cream
into the beef mixture and heat until very hot. Pour beef
stroganoff over rice. Sprinkle the parsley over the top and

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