This savory Swiss steak dish combines tender beef with rich flavors and is served over comforting egg noodles, making for a satisfying meal perfect for any night of the week.
Ingredients
1 pound steak strips
1/2 cup flour
2 tablespoons oil
1 can stewed tomatoes
1 cup mushrooms
1 medium onion
1 packet gravy mix
to taste salt
to taste black pepper
8 ounces egg noodles
Method
Heat oil in a Dutch oven over medium heat until it shimmers.
Dredge the steak strips in flour, ensuring to remove any excess flour.
In small batches, fry the floured steak in the hot oil until golden brown, then transfer to a warm plate.
Return the browned steak to the Dutch oven and add stewed tomatoes, sliced mushrooms, diced onions, gravy mix, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 to 45 minutes.
About 20 minutes before the steak finishes cooking, fill a large pot with water and bring it to a boil. Add the egg noodles and cook until al dente, roughly 8 to 10 minutes, then drain the noodles.
Serve the Swiss steak over a generous bed of the cooked egg noodles.
