Mexican Stroganoff

2 pounds round steak -- bite size pieces

1 cup onion -- finely chopped

2 cloves garlic -- minced

2 tablespoons cooking oil

2 cups water*

1/2 cup chili sauce

1 tablespoon paprika

1 tablespoon chili powder

2 teaspoons seasoned salt

1 teaspoon soy sauce

8 ounces canned mushrooms -- drained

1/4 cup green chili salsa -- optional

8 ounces sour cream -- used on serving day

3 tablespoons flour -- used on serving day

*or 1 cup red wine and 1/2 cup water

Brown the meat, onion, and garlic in oil in a large saucepan. Drain. Add next 7 ingredients to the meat and simmer, covered, 1 hour or until meat is tender. F reeze.

When thawed, warm the meat mixture. Stir together the sour cream and flour and add to the meat 5 to 10 minutes before serving. Serve over noodles or rice.

Summary of processes: cut up: round steak chop: 1 cup onion mince: 2 cloves garlic freeze in: 6-cup freezer container serve with: rice or noodles, tomatoes stuffed with guacamole, warm tortillas, c orn on the cob