1	lb.	ground beef
6	C	quartered mushrooms
1	onion	chopped
3	cloves	garlic, minced
1	tbsp.	paprika
1/2	tsp.	salt
1/2	tsp.	pepper
1	C	beef stock
1	tbsp.	wine vinegar
1/2	tsp.	caraway seeds, crushed
1/2	C	sour cream
2	tbsp.	all-purpose flour
1	tbsp.	horseradish
1	C	frozen peas
	creamy mashed	potatoes

In large nonstick skillet, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 6 minutes. With slotted spoon, transfer beef to plate; drain off fat from pan. Reduce heat to medium; cook mushrooms, onion, garlic, paprika, salt and pepper, stirring occasionally until mushroom liquid is evaporated about 10 minutes. Stir in beef, beef stock, vinegar and caraway seeds, scraping up any brown bits from bottom of pan; cook until heated through, about 3 minutes. Remove from heat.

In small bowl, stir together sour cream, flour and horseradish; stir into pan. Scrape into 8-inch square glass baking dish.

Sprinkle peas over beef mixture; spread creamy mashed potatoes evenly over top. Bake 400F oven until golden, about 20 minutes. Makes 4 servings.