Mince and mushrooms

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Sauté the onion and garlic in the butter until fragrant.

Add the mince and sauté until browned.

Stir in the cake flour, add the mushrooms and stir-fry until done.

Season with salt and pepper.

Add the soup, bring to the boil and simmer uncovered for about 10 minutes.

Remove from the heat, stir in the sour cream and heat gently until warmed through, taking care not to let the mixture boil.

Add the parsley and serve with the pasta.

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