Simple Tangy Beef Stroganoff

• 1 lb sirloin steak, cut into bite size pieces (I partially freeze it for easier cutting)
• 1/4 cup flour, seasoned with
• salt & pepper
• 1/4 cup butter
• 1 large onion, diced
• 1 cup water
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 tablespoon red wine vinegar
• 1 teaspoon beef bouillon granules
• 1/2 cup sour cream (I usually use about 1 cup of sour cream, so add sour cream to taste)

1. In a plastic bag, combine flour mixture and meat, shake well until all meat is coated.
2. Heat large skillet to medium/low heat and melt the butter, add the meat. Brown the meat 3-4 minutes and then turn meat and add the onions. Continue browning until all meat sides are brown and onion is tender and starting to carmelize.
3. Add the water and bring to a boil. This will produce a nice brown thin gravey while cooking. Cook for about 30-45 minutes, stirring often and adding water as needed.
4. Now add the cream of mushroom soup and the red wine vinegar and mix thoroughly.
5. Add sour cream, but do not boil, and completely blend all together.
6. Serve over egg noodles.

sirloin steak, flour, salt, butter, onion, water, cream of mushroom soup, red wine vinegar, beef bouillon granules, sour cream

Taken from www.food.com/recipe/simple-tangy-beef-stroganoff-229115 (may not work)