1.25 - 1.5 lb. lean beef, cut into thin strips (I use sirloin or top round)
1 onion, quartered & cut into thin slices
1 & 1/2 c. organic beef broth (or water & good soup base), warmed
1 tsp. thyme
fresh ground pepper
1 - 8 oz. can tomato sauce
1 c. 1% milk
1 TBS white vinegar
3 TBS flour
Heat oil in large skillet over medium. Add beef & brown. When no longer pink, add onions & cook 4 minutes more, stirring often.
Combine broth, thyme, pepper & tomato sauce. Pour over beef; stir well to combine; bring to simmer. Cover & simmer for at least 1.5 hours.
In measuring cup, combine milk & vinegar & let sit for 5 minutes. Whisk in flour, making sure to smush out all lumps.
Bring beef mixture just to boil & pour in milk mixture, stir well. Heat sauce through until thick & bubbly, stirring constantly. Reduce heat & simmer for 5 additional minutes.
Serve over hot egg noodles.*
*Cook 2/3 package wide egg noodles according to package directions.