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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I am posting this recipe as a request for venison recipes. This is the only way that my family will eat deer meat, and it is also very tasty with regular steak. I skip the whole meat thing altogether, but I love the sauce over top of the noodles with lots of cheese (I always add extra, and extra 'shrooms too!) Ingredients:
3/4 lb beef sirloin, round steak,or venison steak |
italian dressing |
2 tablespoons flour |
1/4 teaspoon salt |
black pepper, to taste |
vegetable oil, for browning steak |
1 medium green pepper, sliced |
1 onion, sliced |
1 (4 ounce) can sliced mushrooms, , drained |
1 (8 ounce) can tomato sauce |
1/2 cup water |
1/2 teaspoon oregano |
1 dash basil |
1 dash garlic powder (or use 1 or 2 cloves fresh, minced) |
1 cup shredded mozzarella cheese |
hot, cooked egg noodles |
Directions:
1. Soak steak in Italian dressing several hours in refrigerator.
2. Cut steak in 2 pieces.
3. Combine flour, salt, and pepper.
4. Pound into steak with meat pounder.
5. In skillet, brown steak in oil; drain.
6. Top steak with green pepper, onion, mushrooms, and combined tomato sauce, water, and spices.
7. Cover and simmer 45 minutes or until veggies are tender.
8. Top with cheese and continue cooking until cheese melts.
9. Serve over hot cooked noodles.
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