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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)
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  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.

Recipe Summary

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4754 Calories from Fat 2886

% Daily Value*

Total Fat 326 g501.8%

Saturated Fat 174.8 g874.1%

Trans Fat 0 g

Cholesterol 831.1 mg277%

Sodium 6449.3 mg268.7%

Total Carbohydrates 308 g102.8%

Dietary Fiber 31.4 g125.6%

Sugars 58.4 g

Protein 139 g278.8%

Vitamin A 280.8% Vitamin C 658.6%

Calcium 59.9% Iron 75.2%

*Based on a 2000 Calorie diet


Lake Placid Steak N Peppers Recipe