Mexican stroganoff
Mexican stroganoff recipe in the beef category
Recipe ingredients:
- 1, 2 pounds, round steak
- 1 cup finely chopped onion
- 2 teaspoons minced garlic, 2 cloves
- 2 tablespoons vegetable oil
- 1/3 cup red wine vinegar
- 1 3/4 cups water
- 1/2 cup chili sauce, or same amount ketchup and 1 extra tablespoon chili powder
- 1 tablespoon chili powder
- 2 teaspoons seasoned salt
- 1 teaspoon soy sauce
- 1, 8 ounces, can mushroom stems and pieces, drained, or use fresh
- 1, 8 ounces, containers sour cream or low fat yogurt
- 3 tablespoons flour
- 1, 12 ounces, package wide egg noodles
Recipe method:
- 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.
- You can now cool and store in a freezer container if you like. To prepare for serving, thaw meat mixture and heat in saucepan until bubbly.
- Cook egg noodles according to package directions.
- Stir sour cream or 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.