Mushroom Beef and Noodles

• 1 lb beef stew meat (cubed)
• 12 teaspoon meat tenderizer
• 2 tablespoons salad oil
• 1 (10 1/2 ounce) can mushroom beef gravy
• 5 ounces uncooked wide egg noodles

1. Sprinkle the meat with the tenderizer and refrigerate in a plastic bag for at least 2 hours or up to overnight.
2. When ready to cook (in a large skillet), brown the meat in the salad oil over a medium heat.
3. Reduce heat and stir in the gravy; cover and simmer for about 45 minutes.
4. Cook noodles as directed on package and serve the beef over the noodles.

beef stew meat, tenderizer, salad oil, mushroom beef gravy, egg noodles

Taken from www.food.com/recipe/mushroom-beef-and-noodles-48319 (may not work)