Beef and Mushrooms with Noodles

Beef and Mushrooms with Noodles


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.


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

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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