Swiss Steak Quick and Easy

Ingredients

• 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

Directions

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.