2 tablespoons olive oil
1 large red onion, sliced
1 (8 ounce) can tomato sauce
1 (10.75 ounce) can condensed cream of mushroom soup
2 (8 ounce) cans tomato paste
1 (1 ounce) package taco seasoning mix
1 (16 ounce) package pimento noodles
1 (16 ounce) package marinated portobello mushrooms
In a large skillet, heat oil over medium high heat. Saute onion slowly in olive oil until cooked through, about 5 minutes. Reduce heat to medium heat. Stir in tomato sauce, tomato paste, taco seasoning and pimento noodles. Mix thoroughly.
Return skillet to medium heat and add pasta. Cook, stirring constantly, for 2 minutes or until just cooked through. Drain excess fat.
Stir mushrooms into skillet mix in pan. Stir in steaks and brown, 4 minutes total.
Stir steaks into skillet with tomato sauce mixture and liquid. Serve steaks alongside steaks with mushroom sauce mixture.