Paprika!

 My mom gave me some Paprika that she brought back from Budapest. I couldn't wait to use it. 

I immediately knew the first dish I was going to make was going to be Hamburger Stroganoff. 

I have been making this since I was in high school.  The original recipe came from a microwave cook book that we got with our fist microwave. Through the years I have tweaked the recipe a bit...I don't cook it in the microwave anymore (but, boy was that easy while I was in college),  I use fresh mushrooms instead of canned, use lowfat sour cream and whole wheat yoke free noodles now.  It is still one of my favorite things to cook...it's fast, easy and good. 

Hamburger Stroganoff

1 pkg whole wheat noodles

1 lb ground beef 

1/2 to 1 onion, chopped

pkg of presliced mushrooms

2 Tbs flour

1 tsp salt

1/2 to 1 tsp paprika (straight from Hungry if you have it)

1 can cream of chicken soup

1 cup lowfat sour cream 

cook noodles as directed on package.

In large skillet over medium high heat cook meat, mushrooms, and onions until meat is browned.  Add flour, salt and paprika. Blend well. Stir in soup and cook until heated (a few minutes). Stir in sour cream and take off heat. 

Serve over noodles & sprinkle with extra paprika if desired. 

Enjoy!