Beef Stroganoff

Serves 4-6 1 ½ hours cooking time

1½ pounds topside steak
2 ounces butter
½ pound tomatoes, skinned
½ pint water
1 onion, chopped
½ cup unsweetened evaporated milk
1 tablespoon flour
1 clove garlic, chopped
1 packet mushroom soup
1 dessertspoon white vinegar

Cut meat into small cubes and roll in flour until well coated. Melt fat and fry steak cubes until brown on all sides. Add onion, garlic, cubed tomatoes, mushroom soup and blend in with water. Place in moderate oven, using lower rack, and simmer for 1 ½ hours. Add vinegar and milk before serving. Serve with noodles and garnish with parsley.