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Tangy Round Steak Strips

 Tangy Round Steak Strips
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
6-8 ServingsPrep: 15 min. Cook: 1 hour


  • 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 beef 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


  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.