Lake Placid Steak N Peppers
|Tender steak||1 Pound, thinly sliced|
|Butter/Margarine||1 1⁄4 Cup (20 tbs)|
|Garlic||1 Clove (5 gm)|
|Onions||3 Large, chopped|
|Green peppers||2 Small, chopped|
|Dry sherry||1 1⁄4 Cup (20 tbs)|
|Sliced pimiento||1 1⁄4 Cup (20 tbs)|
|Thin spaghetti||8 Ounce|
|Vegetable oil||2 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
In large skillet brown meat in butter with garlic; remove meat to warm platter.
Add onion and green pepper to skillet and cook until crisp-tender; add sherry, pimiento and seasonings; return meat to skillet.
Meanwhile, cook spaghetti as directed on package; drain.
Toss spaghetti with oil, then combine with meat-vegetable mixture.
Top with Parmesan cheese.