Beef and Mushrooms with Noodles

    Recipe Picture:Beef and Mushrooms with Noodles
    2

    Beef and Mushrooms with Noodles

    (100)
    1hour20min


    92 people made this

    This is a great way of cooking casserole steaks so they are soft and tender. Can also be made in a slow cooker after browning the meat.

    Ingredients
    Serves: 6 

    • 1 tablespoon vegetable oil
    • 1 kg casserole steaks, pounded thin and cut into bite-size pieces
    • 1 1/2 tablespoons plain flour
    • 1 medium onion, chopped
    • 500g mushrooms, sliced
    • salt and pepper to taste
    • 1 (29g) packet brown gravy mix
    • 2 (400g) tins stewed tomatoes
    • 300g egg noodles

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Heat oil in a casserole dish over medium heat. Coat steak strips with 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 casserole dish and stir in onions, mushrooms, salt, pepper, gravy mix and stewed tomatoes. Bring to a boil then simmer about 30 to 45 minutes.
    2. About 20 minutes before steak is finished, fill a large pot with water and bring to a boil. Add egg noodles and cook until al dente, about 8 to 10 minutes; drain.
    3. Serve over noodles.
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    Reviews and Ratings
    Global Ratings:
    (100)

    Reviews in English (80)

    by
    36

    I loved this. The only thing I did differently was to cook it all in the crock pot and it was delicious! The meat got really tender and the flavor was great.  -  28 Jan 2009  (Review from Allrecipes USA and Canada)

    by
    29

    All I can say is very easy and delicious.  -  29 Nov 2005  (Review from Allrecipes USA and Canada)

    by
    27

    I made this dish last night and it was pretty good. Neither my daughter or I had ever had Swiss Steak but it is something that my hubby had once and requested I master (LOL). I made both noodles and mashed potatoes to see which we liked better and they both liked the noodles better but I didn't care either way. Here are the ways I changed it up though, and it worked for us... I deglazed the pan after browning the meat with beef broth and added about 1 cup because my hubby always likes extra "sauce". It was still really skimpy on sauce and I started to worry about the tomato to beef flavor ratio so I added 1 - 15 oz can of tomato sauce. It turned out great and my hubby and DD requested to have it again soon! :o)  -  18 Oct 2007  (Review from Allrecipes USA and Canada)

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