Mexican Stroganoff

2 pounds round steak
1 cup finely chopped onion
2 teaspoons minced garlic
2 tablespoons vegetabel oil
1/3 cup red wine vinegar
1 3/4 cups water
1/2 cup chili sauce
1 tablespoon paprika
1 tablespoon chili powder
2 teaspoons seasoned salt
1 teaspoon soy sauce
1 8-ounce can mushroom stems and pieces, drained
1 12-ounce package wide egg noodles
1 8 ounce carton sour cream or low-fat yogurt
3 tablespoons all-purpose flour


Instructions

Cut steak into bite-size pieces. Cook and stir steak, onion, and garlic in oil in a large saucepan over medium heat until brown. Drain off oil. Stir vinegar, water, chili sauce, paprika, chili powder, seasoned salt, soy sauce, and muchrooms into steak mixture. Bring to a boil; reduce heat. Cover and simme 1 hour until meat is tender. Cool and store in freezer bag.

To prepare for serving, thaw meat mixture and heat in saucepan until bubbly. Cook egg noodles according to package directions. Stir sour cream or low-fat yogurt and flour together; combine with stroganoff. Heat to a boil, stirring constantly. Reduce heat, simmer, and stir about 1 minute. Serve stroganoff over noodles.

Source:
pohl-family.net


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