Instructions: 1. THAW BEEF.

2. DRAIN MUSHROOMS; RESERVEL IQUID FOR USE IN STEP 7.

3. COOK BEEF AND ONIONS ABOUT 10 MINUTES IN STEAM JACKETED KETTLE OR STOCK POT, STIRRING TO BREAK APART OR UNTIL BEEF LOSES ITS PINK COLOR. DRAIN OR SKIM OFF EXCESS FAT. ADD DRAINED MUSHROOMS TO BEEF AND ONION MIXTURE.

4. COMBINE FLOUR WITH SALT, PAPRIKA, PEPPER AND GARLIC; SPRINKLE MIXTURE EVENLY OVER BEEF MIXTURE; MIX WELL.

5. RECONSTITUTE MILK WITH RESERVED MUSHROOM LIQUID AND WATER; HEAT TO BOILING. DO NOT BOIL.

6. ADD MILK TO BEEF MIXTURE; HEAT TO A SIMMER, STIRRING CONSTANTLY.

SIMMER 5-10 MINUTES OR UNTIL THICKENED. DO NOT BOIL.

7. ADD SOUR CREAM STIRRING TO BLEND WELL. HEAT. DO NOT BOIL.

NOTE:

1. IN STEP 2, 6-8Z CN CANNED MUSHROOMS MAY BE USED.

2. IN STEP 3, 3 LB 11 OZ DRY ONIONS A.P. WILL YIELD 3 LB 5 OZ CHOPPED ONIONS.

3. IN STEP 3, 6 1/2 OZ (2 CUPS PLUS 3 TBSP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.

4. IN STEP 4, 2 TBSP (6 CLOVES) MINCED DRY GARLIC MAY BE USED.

5. SERVE WITH BOILED NOODLES (RECIPE NO. E-4) OR STEAMED RICE

(RECIPE NO. E-5).

6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

7. ONE C LADLE MAY BE USED. SEE RECIPE NO. A-4.

SERVING SIZE: 3/4 CUP

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