16 Nabisco 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 egg noodles

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

In large skillet, in hot oil, cook beef until lightly browned. Add soup, water, 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 over noodles. Serves 6-8.