Tangy Beef Mushroom Stroganoff

• 1 pound beef top 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 sour cream
• Hot cooked noodles
• Paprika and chopped fresh parsley

1. Cut beef into 1/8-in. thick strips. In a large skillet over medium-high heat, cook beef in butter until no longer pink. Remove with a slotted spoon and keep warm.
2. In pan juices, cook mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in flour. Add water, lemon juice, vinegar, bouillon, salt and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in sour cream and beef; heat through (do not boil). Serve with noodles. Garnish with paprika and parsley.

butter, mushrooms, onion, garlic, flour, water, lemon juice, red wine vinegar, beef bouillon granules, salt, pepper, sour cream, noodles, paprika

Taken from www.tasteofhome.com/recipes/tangy-beef-mushroom-stroganoff/ (may not work)