A bottle of French salad dressing adds a tangy twist to the sauce -- which has vague characteristics of stroganoff -- in this braised round steak dish.

Tangy Round Steak

2 pounds round steak
1/4 cup bottled French salad dressing
1/2 cup onion, chopped
1 1/2 cups water
1 package beef stroganoff sauce mix
2 tablespoons sour cream
1 teaspoon Worcestershire sauce
1/2 cup chopped celery
1 (4-ounce) can mushrooms
Cooked noodles for accompaniment

1. Trim round steak and slice into 1/4 x 2-inch strips. Slowly heat French salad dressing in a large skillet; add the sliced steak and chopped onion. Increase heat to medium-high and cook until the steak is browned and the onion is tender, stirring often. Add water, beef stroganoff sauce mix, sour cream, Worcestershire sauce, chopped celery, and canned mushrooms. Bring to a boil, cover, reduce the heat, and simmer for 1 hour, stirring occasionally.
2. Meanwhile, prepare noodles according to the package directions; drain. Serve the meat sauce over the noodles.

Makes 6 servings.