Cube Steak Stroganoff
Total Time: 35 mins
Preparation Time: 5 mins
Cook Time: 30 mins
Ingredients
- Servings: 6
- 4 med-large size cube steaks
- 2 (14 ounce) cans italian-style stewed tomatoes (the ones with basil, garlic and oregano)
- 1 green pepper
- 1 sweet onion
- 1 (16 ounce) container mushrooms, fresh or 1 (16 ounce) container canned mushrooms
- 0.5 (16 ounce) container sour cream
- 1/2 cup flour
- 1 (16 ounce) package egg noodles
- garlic & onion powder (to taste)
- black pepper (to taste)
Recipe
- 1 heat a large skillet on low, pour in both cans of the stewed tomatoes (do not drain), pepper, onion and mushrooms and simmer for approx 10 minutes.
- 2 while all of the above is cooking, start heating your water for the egg noodles. prepare as directed and set them aside.
- 3 place the cube steaks on top of the stewed tomatoes and continue to simmer for another 5 minutes. flip steaks over and cook another 5 mins or until done.
- 4 remove the steaks and set them on a seperate plate.
- 5 when all the vegetables are soft, add the sour cream. bring the mixture to a bubble. now add the flour and stir constantly until you acheive the desired thickness.
- 6 spoon the mixture over the egg noodles (and over the steak if you would like).
- 7 enjoy!
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