Dill Beef And Mushrooms
|Ground beef||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs) (About 1 Medium Sized)|
|Garlic||1 Clove (5 gm), finely chopped|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Canned sliced mushrooms||9 Ounce, reserve 1/3 cup liquid (2 Jars)|
|All purpose flour||2 Tablespoon|
|Dried dill weed||1 Teaspoon|
|Dairy sour cream||1 Cup (16 tbs)|
|Chow mein noodles||3 Cup (48 tbs)|
|Snipped parsley||2 Tablespoon|
1. In a 2-quart casserole crumble ground beef and add onion and garlic. Cover loosely and microwave on high (100%) 3 minutes; break up and stir. Cover and microwave until very little pink remains in beef, 2 to 3 minutes longer; drain.
2. Stir in soup, mushrooms, reserved liquid, flour, dill weed, salt and pepper. Cover tightly and microwave on high (100%) 5 minutes; stir. Cover and microwave until hot and bubbly, 3 to 5 minutes longer.
3. Stir in sour cream and serve over chowmein noodles. Sprinkle with snipped parsley.