Food
tangy round steak
By Yankee Magazine|Dec 14 2006|
Ingredients
Tangy Round Steak
2 lbs boneless beef round steak-cut into 2″ strips
1 onion(med) chopped
1/2 c French dressing
1 enevlope stroganoff mix
1 1/2 c water
1/2 c sliced mushrooms
1 rib celery chopped
1 t Worcestershire
or rice.
Instructions
Saute beef and onion in French dressing until meat is no longer pink.
Combine Stroganoff and water, add to beef.
Stir in mushrooms, celery and Worcestershire.
Bring to a boil, reduce heat and let simmer about an hour, until meat is
tender.
Serve with mashed potatoes, noodles
