Ingredients
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)
Preparation
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.
