Beef Stroganoff

Servings: 6

2 lbs. Beef, top round steak
2 tbs. Butter
1 ea. Onion, chopped
3 ea. Garlic cloves, minced
8 oz. Mushrooms, sliced
1 can Tomato Sauce (15 oz.)
2 tbs. Tomato Paste
¼ cup Brown Sugar
¼ cup Cider Vinegar
1 cup Water
2 tsp. Paprika
1 tbs. Worcestershire Sauce
1 tbs. Dijon Mustard
¾ tsp. Salt
½ tsp. Black Pepper
16 oz. Egg Noodles, wide
½ cup Sour Cream

Procedure: Freeze beef slightly; remove from freezer and slice diagonally in thin slices; melt butter in large pot or pan over medium high heat; add beef and cook until browned; drain liquid and add onions and cook for 5-10 minutes; add garlic and mushrooms and cook for 3-4 minutes; add tomato sauce, tomato paste, brown sugar, cider vinegar, water, paprika, Worcestershire sauce, mustard, salt and pepper and cook for 30-45 minutes. In large pot bring water to boil and add noodles; cook according to package directions; drain. Add sour cream to meat mixture and cook for a couple of minutes until thickened; add cooked noodles and combine thoroughly; serve.