From Kim Tilley of Frugal-Moms.com.

This is what we're having for dinner tonight! It's cooking right now- Mexican Stroganoff! (I added the pics afterward- it was great!) You can freeze this, but it's also wonderful just done up on the fly. It's from "Once a Month Cooking" by Mimi Wilson and Mary Beth Lagerborg

2 pound round steak
1 cup finely chopped onion
2 tsp minced garlic (2 cloves)
2 tbsp vegetable oil
1/3 cup red wine vinegar
1 3/4 cups water
1/2 cup chili sauce (or same amount ketchup and 1 extra tbsp chili powder)
1 tbsp chili powder
2 tsp seasoned salt
1 tsp soy sauce
1 8-oz can mushroom stems and pieces, drained (I prefer fresh)
1 8-oz carton sour cream or low fat yogurt
3 tbsp flour
1- 12 oz package wide egg noodles

1. 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.

2. Stir in vinegar, water, chili sauce, paprika, chili powder, seasoned salt, soy sauce and mushrooms into steak mixture.

3. Bring to a boil; reduce heat. Cover and simmer 1 hour until meat is tender.

(You can now cool and store in a freezer container if you like. To prepare for serving, thaw meat mixture and heat in saucepan until bubbly.)

4. Cook egg noodles according to package directions. Stir sour cream or yogurt and flour together, combine with stroganoff.

5. Heat to a boil, stirring constantly. Reduce heat, simmer and stir about 1 minute. Serve stroganoff over noodles.

Makes 6-8 servings.