1 pound round steak, 3/4 inch thick
2 tablespoons oil, divided
2 cups red pepper strips
1 medium onion, sliced and separated into rings
1 teaspoon dried oregano leaves, crushed
2 cloves garlic, minced
1/4 teaspoon pepper
1 (11 1/8 ounce) can Italian-style tomato soup
1/2 cup water
4 cups hot cooked spaghetti
Cut beef into thin strips. Brown half of the beef in 1 tablespoon hot oil;
set aside. Brown remaining beef in oil left in pan. Cook pepper strips,
onion, oregano, garlic and pepper in remaining 1 tablespoon oil over medium
heat until vegetables are tender. Stir in soup and water. Heat to boiling.
Return beef to skillet. Heat through, stirring occasionally. Serve over
spaghetti.
Makes 4 servings.