Trim excess fat from meat. Cut meat into thin strips about 2 inches long, coat with flour. In skillet, brown meat, onion and garlic in melted shortening. Stir in 1 cup of the water, tomato sauce, vinegar, horseradish, mustard, salt and pepper. Cover and simmer for 1 hour or until meat is tender, stirring occasionally. Stir in the remaining 1/2 cup of water, scraping browned bits from the bottom of the pan. Heat through. Serve over noodles, or rice if you like.