*DIRECTIONS*

Brown beef until it is no longer pink over medium low to medim heat.

When beef is almost done browning, add chopped onion and stir frequently.

If you didn't get a lean cut of meat, drain the fat.

Add condensed mushroom soup, 1 soup can of water, paprika, worchestershire sauce, and mushroom.

Bring to a boil, then reduce heat to low and cover for about ten minutes.

Turn off heat, then stir in parsley and spinach.

Add sour cream and stir until smooth and creamy.

Serve over egg noodles or stir noodles in before serving.

*LOWER FAT / CHOLESTEROL VERSION*

For those of us that are on more restrictive diets, you can change these ingredients:

Get a leaner cut of meat, and reduce amount of meat used.

Drain and then rinse off meat before adding other ingredients.

Use lower sodium mushroom soup. Not the CREAM of mushroom soup (this one is "golden")

Reduce worchestershire sauce to 1/2 tablespoon.

Omit boullion.

Opt for "no yolk" egg noodles, as they don't have cholesterol.

Omit sour cream.

*NOTE: omitting sour cream will change the taste, and it will not taste like authentic stroganoff.

However, it still tastes unbelievably good without it. You may also use a fat-free sour cream.