Swiss Steak Quick and Easy

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 hunk of thick, crusty bread.

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1 tablespoon vegetable oil

2 pounds cube steaks, pounded thin and cut into bite-size pieces

1 1/2 tablespoons all-purpose flour

1 medium onion, chopped

1 pound mushrooms, sliced

salt and pepper to taste

1 (1.2 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.

Swiss Steak Quick and Easy

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