2 lbs round steak, 1 cup finely chopped onions, 2 teaspoons minced garlic, 2 tablespoons vegetable oil, 1/3 cup red wine vinegar, 1 3/4 cup water, 1/2 cup chili sauce, 1 tablespoon paprika, 1 tablespoon chili powder, 2 teaspoons seasoned salt, 1 teaspoon soy sauce, 1 (8 oz) can mushroom stems and pieces drained, 1 (8 oz) sour cream or low-fat yogurt, 3 tablespoons all purpose flour, 1 package (12 oz) wide egg noodles.
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. Stir vinegar, water, chili sauce, paprika, chili powder, seasoned salt, soy sauce, and mushrooms into steak mixture. Bring to a boil; reduce heat. Cover and simmer 1 hour until meat is tender. Cool and store in a freezer container.
To prepare for serving: thaw meat mixture and heat in saucepan until bubbly. Cook egg noodles according to package directions. Stir sour cream or low-fat yogurt and flour together; combine with stroganoff. Heat to a boil, stirring constantly. Reduce heat; simmer and stir about 1 minute. Serve stroganoff over noodles. Serves 8.