Herb Spaghetti With Minute Steak
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Slivered ripe olives||1⁄4 Cup (4 tbs)|
|Chopped onion||2 Tablespoon|
|Canned tomatoes||2 Cup (32 tbs), undrained (16 Ounce Can)|
|Brown sugar||1 Teaspoon|
|Celery salt||1⁄2 Teaspoon|
|Spaghetti||8 Ounce, uncooked|
|Minute steaks||16 Ounce (Four 4 Ounce Each)|
|Grated parmesan cheese||3 Tablespoon|
Cook green pepper, olives and onion in 1 tablespoon butter for 3 minutes.
Add tomatoes with liquid, brown sugar and seasonings.
Cover and simmer 20 minutes.
Meanwhile, cook spaghetti according to package directions; drain.
Arrange on serving platter.
Spoon most of the herb sauce over spaghetti, leaving small amount in pan.
Keep platter hot in low-temperature oven.
Season steaks with salt and pepper.
Stir remaining 1 tablespoon butter into pan and quickly cook steaks, browning on both sides.
Arrange steaks in center of platter.
Sprinkle with Parmesan cheese.