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Tangy Round Steak Strips Recipe

Photo by: Taste of Home

I like to fix this dish for a party or a buffet dinner. It adapts easily for any number and makes a delicious entree served over hot egg noodles. -Kathleen Roberts, St. Augustine, Florida

This recipe is:

Healthy

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6-8 Servings
Prep: 15 min. Cook: 1 hour

Ingredients

2 pounds boneless beef round steak, cut into 2-1/2-inch strips
1 medium onion, chopped
1/2 cup French salad dressing
1 envelope Stroganoff sauce mix
1-1/2 cups water
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 celery rib, chopped
1 teaspoon Worcestershire sauce
Hot cooked noodles

Directions

In a large skillet, saute beef and onion in salad dressing until meat is no longer pink. Combine sauce mix and water until blended; stir into beef mixture. Stir in the mushrooms; celery and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until meat is tender. Serve with noodles. Yield: 6-8 servings.

Tangy Round Steak Strips published in Reminisce July/August 2003, p48

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