Tangy Beef Stroganoff
1 pound sirloin steak
1/4 cup butter
1/2 pound mushrooms, sliced
1/2 cup sliced onion
1 garlic clove, minced
2 tablespoons all-purpose flour
1 cup water
1 tablespoon lemon juice
1 tablespoon red wine vinegar
2 teaspoons beef bouillon granules
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (8 ounces) sour cream
Hot cooked noodles
Paprika and chopped fresh parsley
Cut beef into 1/8" thick strips. In a large skillet over medium-high heat, cook beef in butter until no longer pink. Remove with slotted spoon and keep warm. In pan juices, cook mushrooms. onion and garlic until tender; stir in flour. Add water, lemon juice, vinegar, bouillon, salt and pepper; bring to boil. Cool and stir for 2 minutes. Stir in sour cream and beef; heat through (do not boil). Serve over hot noodles. Garnish with paprika and parsley.