Cubed Steaks with Tomato-Mushroom Sauce

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3 users rated this recipe an average rating of 3.5
Makes:
4 servings
Prep:
15 mins
Cook:
30 mins
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Cubed Steaks with Tomato-Mushroom Sauce

Ingredients
4
ounces beef cubed steaks
2
tablespoons cooking oil
1
cup sliced fresh mushrooms
1/2
cup chopped onion (1 medium)
1
clove garlic, minced
1
10 3/4 ounce can reduced-fat and reduced-sodium condensed cream of mushroom soup
1
14 1/2 ounce can diced tomatoes with basil, garlic, and oregano
3
cups hot cooked noodles

Directions

  1. In a 12-inch skillet brown steaks on both sides in hot oil over medium-high heat. Remove meat from skillet. Add mushrooms, onion, and garlic to skillet and cook until onion is tender.
  2. Stir in the soup and undrained tomatoes. Return meat to skillet, turning to coat with sauce. Bring to boiling; reduce heat. Cover and simmer for 30 minutes or until meat is tender. Serve with noodles.
  3. Makes 4 servings

Nutrition Facts

(Cubed Steaks with Tomato-Mushroom Sauce)
    Per serving:
  • 468 kcal cal.,
  • 15 g fat
  • (3 g sat. fat,
  • 3 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 108 mg chol.,
  • 916 mg sodium,
  • 48 g carb.,
  • 2 g fiber,
  • 8 g sugar,
  • 34 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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