Skillet paprikash
¾ lb ground beef or turkey
(for an interesting variation use a ¾ lb piece of partially frozen steak. Being frozen will make a fine dice possible. Cut the steak into ¼" thick slices, then cut the slices into ¼" strips. Then cut the strips into ¼" dice. Work fast so that it stays partially frozen. Using steak this way puts a completely different face on the dish, and the texture is markedly different.)
½ cup chopped onion
½ cup chopped celery w/leaves
8 oz can tomato sauce
4 tsp worcestershire sauce
1 tsp salt
3 tsp Paprika
1 cup dairy sour cream
8 oz farfalle (butterfly) pasta cooked & drained
Saute celery and onion, add meat. Drain any fat. Stir in the tomato sauce, salt, and worcestershire sauce. cook 10 minutes. Add paprika and sour cream and heat through. Stir in the cooked pasta. (Rice could be substituted for the pasta)