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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