Lake Placid Steak and Peppers


1 pound tender steak, very thinly sliced
1/4 cup butter or margarine
1 large clove garlic, mashed
3 large onions, chopped
2 small green peppers, chopped
1/4 cup dry sherry
1/4 cup sliced pimiento
1 to 2 teaspoons salt
1/2 teaspoon pepper
8 ounces Mueller's Thin Spaghetti
2 tablespoons vegetable oil
Grated Parmesan cheese


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.
Makes 4 to 6 servings.

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