Ingredients:
2 lbs round steaks
1 cup onions, finely chopped
2 teaspoons garlic, minced
2 tablespoons vegetable 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 seasoning salt
1 teaspoon soy sauce
1 (8 ounce) cans mushroom stems and pieces, drained
1 (12 ounce) packages wide egg noodles
1 (8 ounce) cartons sour cream or 1 (8 ounce) cartons low-fat yogurt
3 tablespoons all-purpose flour
Directions:
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 in vinegar, water, chili sauce, paprika, chili powder, seasoned salt, soy sauce, and mushrooms into steak mixture.
Bring to a boil; reduce heat.
Cover and simmer 1 hour until meat is tender.
Cool and store in freezer container.
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 noodels.
Servings: 6-8
Time preparation: 60 min.
Time total: 85 min.