"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spaghetti & Steak Recipe

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This recipe for Spaghetti & Steak, by , is from The Snyder/Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eva Taft Snyder
Added: Thursday, September 28, 2006


2 med. onions sliced
1 green pepper-chopped
1 garlic clove-minced
3 Tbs.vegetable oil
2 8 oz. cans tomato sauce
1/4 cup hickory flavored catsup
1/2 t salt
1/4 t pepper
1 bay leaf
1/4 t oregano
1/4 t basil
8 oz. pkg. spaghetti
1 flank steak (1 1/2 to 2 lbs.)
instant unseasoned meat tenderizer

Cook onions, green peppers & garlic in oil until onions are crisp & tender. Stir in tomato sauce, catsup, salt, pepper, & bay leaf. Cover & simmer for 30 minutes. During last 10 minutes, add oregano & basil. Cook Spaghetti occording to pkg directions. Sprinkle Meat with tenderizer, broil 3 to 5 minutes on each side to desired doneness. Slice steak into thin slices, on the diagonal. Drain spaghetti, heap on platter; arraign steak slices on top, garnish with a ribbon of sauce. Serve remaining sauce separately.

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