Mexican Stroganoff

1 (2 pound) 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 chilli sauce (or same amount ketchup and 1 extra tablespoon chilli powder)

1 tablespoon chilli powder

2 teaspoons seasoned salt

1 teaspoon soy sauce

1 (8 ounce) can mushroom stems and pieces, drained, or use fresh

1 (8 ounce) containers sour cream or low fat yoghurt

3 tablespoons flour

1 (12 ounce) package wide egg noodles

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, chilli sauce, paprika, chilli powder, seasoned salt, soy sauce and mushrooms into steak mixture.
Bring to a boil then reduce heat.
Cover and simmer 1 hour until meat is tender.
Cook egg noodles according to package directions.
Stir sour cream or yoghurt and flour together; combine with stroganoff.
Heat to a boil, stirring constantly. Reduce heat, simmer and stir about 1 minute.
Serve stroganoff over noodles.

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