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1 pound ground beef
1/2 cup onions chopped
1 teaspoon seasoned salt
1/8 teaspoon garlic powder
1 4-ounce can mushrooms sliced
1 teaspoon cornstarch
1/2 cup sour cream
1/2 teaspoon parsley dried
1/4 teaspoon paprika
Additional parsley and paprika
White rice Hot cooked, or noodles


Crumble ground beef into a 1-quart microwavable dish. Add onion, seasoned salt and garlic powder and mix lightly. Cover with a glass lid or plastic wrap, turning one edge back. Microwave at 100% power (700 watts) for 6 minutes or just until no longer pink, stirring cooked portions to center after 3 minutes; drain well.

Meanwhile, drain mushroom liquid into a small microwavable bowl (you will have about 1/3 cup). Stir in cornstarch until smooth. Microwave, uncovered, at 100% power for 1 1/2 minutes or until mixture comes to a boil and is thickened, stirring every 30 seconds. Stir into meat mixture.

Add mushrooms, sour cream, 1/2 teaspoon parsley and 1/4 teaspoon paprika until well blended. Cover with lid or plastic wrap, turning one edge back. Microwave at 50% power (350 watts) for 2 to 3 minutes or until very hot (do not boil).

Sprinkle with additional parsley and paprika. Serve over rice or noodles.