1 lb. Vegetarian Burger
2 tablespoons corn oil butter
2 cups sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup water
2 teaspoons Worcestershire sauce
1 teaspoon instant beef-flavored bouillon
1/2 teaspoon salt
1 cup sour cream
2 tablespoons flour
Hot cooked noodles
Season Vegetarian Burger to taste, form in small balls.
In a medium skillet, brown balls in corn oil over medium-high heat, stirring occasionally. Add mushrooms and onion; saute for 3-4 minutes or until onion is tender and crisp. Stir in water, Worcestershire, bouillon and salt; bring to boil.
In a small bowl, stir together sour cream and flour; stir into mixture. Cook and stir over medium heat until thick and bubbly; cook and stir for 1 minute more. Serve over noodles; sprinkle with paprika.