Swiss Steak Quick and Easy
1 tablespoon vegetable oil
2 pounds cube steaks
pounded thin and cut into bite-sized pieces
1 ½ tablespoons all-purpose flour
1 medium onion
1 pound mushrooms
salt and pepper to taste
2 ounce) package brown gravy mix
2 (14.5 ounce) cans stewed tomatoes
1 (12 ounce) package egg noodles
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.
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