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1 piece cubed steak (per serving) 1 lb. Velveeta cheese, grated 1 (16 oz.) can tomato sauce or more 1 large onion, diced 1 lb. box thin spaghetti self-rising flour, salt and pepper canola oil cayenne pepper Salt, pepper and flour cubed steak. Brown in skillet, saving oil to cook onion. Make brown gravy and add tomato sauce. Put in Dutch oven; add cayenne pepper. (Add water to keep from sticking to pot, if necessary.) Slow cook about an hour, stirring often. Cook spaghetti and grate cheese. Layer spaghetti and cheese in several layers; cover with sauce. Arrange steak around edges. A large green salad and Pepperidge Farm loaves goes well with this!!! This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |