2 cube steaks, slice thin
1/2 c. flour
Salt & pepper
2 tbsp. oil
1 beef bouillon cube
Dash of Worcestershire sauce
1 c. med. egg noodles
1/4 c. green pepper
1/4 c. onion
1/2 c. carrots
1/2 c. celery
1 garlic clove
1/2 c. home canned tomatoes
1 1/2 c. water

Cut 2 cube steaks into 1 pinch pieces. Dredge in flour, salt and pepper to taste. Brown steak in oil. Remove to dish. Put vegetable in skillet and stir for a few minutes. Add tomatoes, water and bouillon and sauce. Simmer until thickens. Cook noodles until firm, not mushy. Add to skillet and simmer. Add meat and garnish with chopped green onions and serve from skillet.