Round 'N Ravioli
|Crushed oregano||1⁄2 Teaspoon|
|Round steak||1 1⁄2 Pound (1 1/2 Inch Thick)|
|Canned spaghetti sauce with mushrooms||15 1⁄2 Ounce (1 Can)|
|Canned small white onions||1 Pound, drained (1 Can, Whole Onions)|
|Squash zucchini||3⁄4 Pound, halved lengthwise (3 Medium Ones)|
|Cheese ravioli in sauce||15 1⁄2 Ounce (1 Can)|
Heat oven to 375°.
Mix flour and seasonings; coat meat with this mixture.
(Reserve remaining flour.) Brown meat in hot shortening.
Place in oblong baking dish, 11 1/2x7 1/2x1 1/2".
Drain off excess fat.
Add spaghetti sauce to same skillet and stir in reserved flour mixture.
Heat to boiling, stirring constantly.
Pour over meat; cover with aluminum foil.
Bake 45 min.
Uncover; place onions and squash in sauce around meat, spooning some sauce over the vegetables.
Spoon ravioli and sauce over meat.
Cover; bake 45 min., or until meat is tender and squash is done.