|Ground beef||1 Pound|
|Parmesan cheese||1 , grated|
|Onion||1 Cup (16 tbs), chopped|
|Mushrooms||1 Cup (16 tbs), sliced (fresh)|
|Garlic||1 Clove (5 gm), minced|
|Snipped parsley||2 Tablespoon|
|Dried dill weed||1⁄2 Teaspoon|
|Beef broth||1 Cup (16 tbs)|
|Catsup||1⁄4 Cup (4 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Whole wheat flour||1 Tablespoon|
|Cooked rice||4⁄5 Cup (12.8 tbs)|
In a large skillet, cook beef, onion, mushrooms, and garlic until meat is browned and vegetables are tender.
Drain off fat.
Stir in parsley, dill weed, salt, a dash of pepper, beef broth, and catsup.
Cover, and simmer 10 minutes.
Blend together the sour cream and flour; stir into beef mixture.
Cook and stir until thickened and bubbly.
Serve over hot cooked rice.
Sprinkle with Parmesan cheese.