TANGY BEEF STROGANOFF

 

1 LB SIRLOIN STEAK

¼ CUP BUTTER

8 OZ FRESH MUSHROOMS, SLICED

½ CUP SLICED ONION

1 CLOVE GARLIC, MINCED

2 TBSP FLOUR

1 CUP WATER

1 TBSP LEMON JUICE

1 TBSP RED WINE VINEGAR

2 TSP BEEF BOUILLON GRANULES

½ TSP SALT

¼ TSP PEPPER

8 OZ SOUR CREAM

HOT COOKED NOODLES

PAPRIKA

 

CUT BEEF INTO 1/8” STRIPS.  IN LARGE SKILLET OVER MED HEAT COOK BEEF IN BUTTER UNTIL NO LONGER PINK.  REMOVE WITH SLOTTED SPOON AND KEEP WARM.   THEN IN THE PAN JUICES, COOK MUSHROOMS, ONION AND GARLIC UNTIL TENDER.  STIR IN FLOUR. ADD WATER, LEMON JUICE, VINEGAR, BOUILLON, SALT AND PEPPER.  BRING TO BOIL.  COOK AND STIR FOR 2 MINUTES.  STIR IN SOUR CREAM AND BEEF, HEAT THROUGH BUT DO NOT BOIL.  SERVE OVER NOODLES.  GARNISH WITH PAPRIKA IF DESIRED.