Ingredient:
1 tbsp vegetable oil
2 pounds cube steaks, pounded thin and cut into bite-size pieces
1 ½ tbsp all-purpose flour
1 medium onion, chopped
1 pound mushrooms, sliced salt and pepper to taste
1.2 ounce package brown gravy mix
14.5 ounce cans stewed tomatoes
12 ounce package egg noodles
Method:
Heat oil in a Dutch oven over medium heat. Dredge steak strips in flour. Working in batches, place strips in hot oil. Fry until browned on both sides. Remove to a warm platter. When all meat is browned, return meat to Dutch oven, and stir in onions, mushrooms, salt, pepper, gravy mix, and stewed tomatoes. Bring to a boil, then simmer about 30 to 45 minutes.
About 20 minutes before steak is finished, fill a large pot with water and bring to a boil. Add pasta, and cook until al dente, about 8 to 10 minutes; drain.
Serve Swiss steak over noodles.
1 tbsp vegetable oil
2 pounds cube steaks, pounded thin and cut into bite-size pieces
1 ½ tbsp all-purpose flour
1 medium onion, chopped
1 pound mushrooms, sliced salt and pepper to taste
1.2 ounce package brown gravy mix
14.5 ounce cans stewed tomatoes
12 ounce package egg noodles
Method:
Heat oil in a Dutch oven over medium heat. Dredge steak strips in flour. Working in batches, place strips in hot oil. Fry until browned on both sides. Remove to a warm platter. When all meat is browned, return meat to Dutch oven, and stir in onions, mushrooms, salt, pepper, gravy mix, and stewed tomatoes. Bring to a boil, then simmer about 30 to 45 minutes.
About 20 minutes before steak is finished, fill a large pot with water and bring to a boil. Add pasta, and cook until al dente, about 8 to 10 minutes; drain.
Serve Swiss steak over noodles.
