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Italian Round Steak With Noodles

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  Beef boneless round steak 1 1⁄2 Pound, trimmed of fat
  Dry white wine 1⁄2 Cup (8 tbs)
  Cooking oil 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  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
  Butter/Margarine 2 Tablespoon
  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.

Recipe Summary

Main Dish

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Italian Round Steak With Noodles Recipe