Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        beef round steak
   3      tablespoons   oil
   4      medium        carrots -- thinly sliced
   3      stalks        celery -- cut in 1 inch
                        -- pieces
   1      can           condensed beef broth -- 10 1/2 oz
   1      can           sliced mushrooms -- 6 oz, drained
   1      medium        onion -- chopped
   1      clove         garlic -- minced
     1/4  cup           red wine vinegar
   2      tablespoons   brown sugar
   1      teaspoon      basil -- crushed
   1      teaspoon      finely shredded lemon peel
     1/2  teaspoon      paprika
     1/8  teaspoon      pepper
   1      cup           sour cream
     1/4  cup           flour
                        hot cooked noodles

Preparation:

Cut steak into thin strips. Heat oil in a large skillet. Add meat and cook until evenly browned. Drain fat. Add carrots, celery, beef broth, mushrooms, onion, garlic, vinegar, brown sugar, basil, lemon peel, paprika and pepper and bring to a boil. Cover and simmer over a low flame for 25 minutes or until meat is tender. Blend sour cream and flour together. Add a small amount of the hot meat mixture to the sour cream. Return to skillet. Cook and stir over a low flame until thickened and bubbly. Serve over hot cooked noodles.