Swiss Steak Quick and Easy
Description
Pounded cube steaks are lightly coated in flour and fried, then cooked with mushrooms, onions, brown gravy, and stewed tomatoes. Serve over a bed of egg noodles or rice with a chunk of thick, crusty bread.
Ingredients
•
1 tablespoon vegetable oil
•
2 pounds cube steaks, pounded thin and cut into bite-sized pieces
•
1 1/2 tablespoons all-purpose flour
•
2 (14 1/2 ounce) cans stewed tomatoes
•
1 pound mushrooms, sliced
•
1 medium onion, chopped
•
1 (1 1/5 ounce) package brown gravy mix
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salt and pepper to taste
•
1 (12 ounce) package egg noodles
Directions
1
Heat oil in a Dutch oven over medium heat.
2
Dredge steak strips in flour; shake off excess.
3
Working in batches, fry steak in hot oil until browned. Remove to a warm platter.
4
Return browned steak to the Dutch oven. Stir in stewed tomatoes, mushrooms, onion, gravy mix, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 to 45 minutes.
5
About 20 minutes before steak is finished, fill a large pot with water and bring to a boil. Add egg noodles to boiling water and cook until al dente, about 8 to 10 minutes; drain.
6
Serve Swiss steak over noodles.