Grandma Puls' Kolacky's

I remember making these with my Great Grandmother in her kitchen in Chicago. She was a great cook and baker. She turned me onto pierogies, blintzes, jewish rye with Krakus ham from Poland, ox tail soup and smoked pork hocks.

3 oz cream cheese at room temperature
1/4 lb butter at room temperature
1 cup sifted flour
Jam

Hamburger Stroganoff

What a filling tasty meal. I serve it with No Yolk noodles and a veggie. Hubs loves it too!

Hamburger Stroganoff
Betty Crocker Cookbook, 1969

1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1/2 cup butter or margarine
2 tbsp flour
1 tsp salt
1 tsp garlic salt or 1 clove garlic, minced
1/4 tsp pepper
1 can (8-ounces) mushroom stems and pieces, drained
1 can (10.5 ounces) condensed cream of chicken soup
1 cup dairy sour cream
2 cups hot cooked noodles
snipped parsley

In large skillet, cook and stir ground beef and onion in butter until onion is tender. Stir in flour, salt, garlic salt, pepper and mushrooms; cook 5 minutes, stirring constantly. Remove from heat. Stir in soup; simmer uncovered 10 minutes. Stir in sour cream; heat through. Serve over noodles. Sprinkle with snipped parsley.