Italian Round Steak With Noodles
|Beef boneless round steak||1 1⁄2 Pound, trimmed of fat|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Cooking oil||1 Tablespoon|
|Green noodles||12 Ounce, uncooked (Medium Wide)|
|Canned tomato sauce||8 Ounce|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Snipped parsley||1⁄2 Cup (8 tbs)|
With a sharp knife, score steak on both sides in a diamond pattern.
Place steak in a shallow dish.
Combine the wine, oil, salt, and pepper; pour over the meat.
Cover; marinate in refrigerator for 8 hours or overnight, turning steak occasionally.
At serving time, cook the noodles according to package directions.
Drain meat well, reserving the marinade.
Place meat on unheated rack of broiler pan; broil 3 inches from heat for 4 to 5 minutes.
Turn and broil about 4 minutes more for meat to be medium-rare doneness.
Meanwhile, in saucepan combine reserved marinade, tomato sauce, onion, and garlic.
Bring to boiling; reduce heat and simmer, uncovered, for 5 minutes.
Drain noodles and toss with the butter or margarine and snipped parsley, Thinly slice the meat across the grain.
Arrange meat slices on a warm platter alongside the cooked noodles; spoon some of the marinade mixture over meat.
Pass remaining marinade mixture.
Garnish platter with parsley sprigs, if desired.