Tangy Beef Stroganoff

This is one of the meals that a couple in our Sunday School class brought us after we had Samuel. It's a fast, different way to make Stroganoff have a little more zip. :) It's SOOO yummy, I make broccoli or salad to go with it.

Ingredients:

• 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 oz) sour cream (I use fat free)
  
• Hot cooked noodles
• Paprika and chopped fresh parsley

Directions:

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. In pan juices, cook mushrooms, onion and garlic until tender; stir in flour. Add water, lemon juice, vinegar, bouillon, salt and pepper; bring to a boil. Cook and stir for 2 minutes. Stir in sour cream and beef; heat through (do not boil). Serve over noodles. Garnish with paprika and parsley. Yield: 4 servings.