Mexican Stroganoff (Oamc) |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Another once a month recipe that will help you face the month ahead with a meal ready to please. I serve this with tomatoes stuffed with guacamole and some corn Ingredients:
2 lbs round steaks |
1 cup onion, 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) can mushroom stems and pieces, drained |
1 (12 ounce) package wide egg noodles |
1 (8 ounce) carton sour cream or 1 (8 ounce) carton low-fat yogurt |
3 tablespoons all-purpose flour |
Directions:
1. Cut steak into bite size pieces.
2. Cook and stir steak, onion, and garlic in oil in a large saucepan over medium heat until brown.
3. Drain off oil.
4. Stir in vinegar, water, chili sauce, paprika, chili powder, seasoned salt, soy sauce, and mushrooms into steak mixture.
5. Bring to a boil; reduce heat.
6. Cover and simmer 1 hour until meat is tender.
7. Cool and store in freezer container.
8. To prepare for serving, thaw meat mixture and heat in saucepan until bubbly.
9. cook egg noodles according to package directions.
10. Stir sour cream or low-fat yogurt and flour together; combine with stroganoff.
11. Heat to a boil, stirring constantly.
12. Reduce heat, simmer, and stir about 1 minute.
13. Serve stroganoff over noodels.
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