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.
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
471 Calories
Recipe Instructions
Step 1
Serve Swiss steak over noodles.
Step 2
Heat oil in a Dutch oven over medium heat.
Step 3
Dredge steak strips in flour; shake off excess.
Step 4
Working in batches, fry steak in hot oil until browned. Remove to a warm platter.
Step 5
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.
Step 6
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.
Ingredients
1 tablespoon vegetable oil
salt and pepper to taste
2 (14.5 ounce) cans stewed tomatoes
1 medium onion, chopped
1 (12 ounce) package egg noodles
1 pound mushrooms, sliced
1 (1.2 ounce) package brown gravy mix
2 pounds cube steaks, pounded thin and cut into bite-sized pieces
