Tangy Round Steak Strips Recipe

5 4 4
Tangy Round Steak Strips Recipe
Tangy Round Steak Strips Recipe photo by Taste of Home
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Tangy Round Steak Strips Recipe

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Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour
MAKES:
6-8 servings
TOTAL TIME:
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 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

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

Nutritional Facts

1 each: 245 calories, 11g fat (2g saturated fat), 65mg cholesterol, 474mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.

  • 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
  1. 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.
Originally published as Tangy Round Steak Strips in Reminisce July/August 2003, p48

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Reviews forTangy Round Steak Strips

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TCD1 User ID: 6008964 205564
Reviewed Jan. 6, 2012

"I have made this recipe numerous times now and it's simple to die for. I use fresh mushrooms instead of a can of mushrooms and 3 stalks of celery instead of just one, other wise you don't even taste the celery. But thank you for this recipe, my family simply loves it."

MY REVIEW
lurky27 User ID: 1251896 205563
Reviewed Jun. 29, 2011

"Definitely a keeper! My husband does not like mushrooms, so I just added extra celery.

~ Theresa"

MY REVIEW
warrior1953 User ID: 5671155 129775
Reviewed May. 9, 2011

"This is an awesome recipe! I also added a small can of chilies with jalepeno:)"

MY REVIEW
Trilby Yost User ID: 5195621 63421
Reviewed Jul. 23, 2010

"My DH told me to put this recipe in the keeper box. He made it for himself and his fishing buddies on a recent trip in our camper/trailer. They all said it's delicious. I'm going to insist that DH make it at home so I can try it!"

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