16 old fashion ginger snaps
2 lbs. beef shoulder steak, cut in 1/2 inch strips
1/4 c. vegetable oil
1 (10 1/2 oz.) can condensed onion soup, undiluted
2/3 c. water
1/2 c. cider vinegar
Prepared mashed potatoes or noodles

Using a rolling pin, finely crush cookies in a plastic bag. Add beef strips to bag; shake until evenly coated.

In a large skillet, in hot oil, cook beef until lightly browned. Add soup, water and vinegar; bring to a boil; reduce heat. Cover and simmer until beef is tender, about 30 to 35 minutes. Add any remaining crumbs from bag; stir to blend; simmer 1 minute. Serve with mashed potatoes or noodles. Serves 8.