Cube Steak Stroganoff
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 (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) ⓘ
Instructions
- 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.
- While all of the above is cooking, start heating your water for the Egg Noodles. Prepare as directed and set them aside.
- 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.
- Remove the steaks and set them on a seperate plate.
- 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.
- Spoon the mixture over the egg noodles (and over the steak if you would like).
- Enjoy!
Nutrition & Diet Analysis (per serving)
335
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).