- 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.