Beef Scaloppini

On Mondays from now on I am probably going to need to make a crockpot dinner because my daughter has dance for 2 hours and getting dinner on the table was a bit of a challenge last night.

Beef Scaloppini

My husband said this was good, good even if he couldn't pronounce what it was.

6 small steaks or 2 lbs. round steak, cut into serving size pieces

1/2 C flour

1 Tbsp meat tenderizer

pepper to tatse

1/4 C oil

1/2 C beef broth

3 large tomatoes, chopped

4 C mushrooms, sliced

1 onion, chopped

1 green pepper, chopped

1 garlic clove, minced

1 (12 oz) package egg noodles, cooked and kept warm

Parmesan cheese for garnish

3 Tbsp butter

Pound meat with a meat mallet until about 1/4 inch thick. Combine flour, meat tenderizer, and pepper on a plate. Coat meat with flour and brown in hot oil for about 5 minutes per side until browned. Add beef broth and tomatoes. Cover and simmer for 15 minutes over low heat. In another skillet, melt butter and then saute mushrooms, onion, green pepper, and garlic until all vegetables are tender. Add vegetables to meat. Cover and let simmer for 10-15 minutes more. Serve over cooked egg noodles. Garnish with Parmesan cheese if desired.

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