 |
Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
This receipe is my take of my Mother in Law's receipe for cube steak and stewed tomatoes. I threw in a few more ingredients and the results were fantastic. My family couldn't get over this and it's super affordable and even more delicious the next day for leftovers. Try this, you won't be dissapointed. Ingredients:
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) |
Directions:
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!
|
|