A Week Of Family Favorites: Steak Vermicelli

This recipe is a mish-mash of several recipes I found on pasta boxes and tomato sauce cans. I changed up the ingredients until I found a combination we liked and that was easy to fix. With just the three of us, I fix a half box of vermicelli noodles which is just enough for us. The rest of the sauce left, I freeze for another meal. I don't like to freeze noodle pasta because it tends to get mushy when thawed out. I use whole wheat pasta which I think holds its texture better.

Steak Vermicelli

• 1 lb. of steak tips
• 1 medium onion, halved and sliced
• 1 bell pepper, color of your choice cut into strips (I use a combination.)
• 1 14.5 oz can of Hunt's Basil, Garlic, & Oregano diced tomatoes
• 1 small can of mushrooms (I chop them up a little.)
• about a 1/2 cup of ketchup
• a dash of Worcestershire sauce and a squirt of yellow mustard
• 3 cheese slices
• 1 box of vermicelli pasta (If you can't find vermicelli whole wheat pasta, you can use angel hair or thin spaghetti. I use Barilla's pasta.)
• garlic salt, black pepper, oregano, basil, onion powder, cayenne pepper, red pepper flakes, and parsley - all to you family tastes

In a large skillet, heat some olive oil. Add the slices of onions and strips of pepper. Saute for a few minutes til they begin to soften.

Add the steak tips to the onions and peppers. Cook until the meat is completely brown. Add your herbs and spices, except for the parsley save it until it is time to add more herbs and spices. 

Now add the can of mushrooms, drained and chopped, to the pan. Along with the can of diced tomatoes with juices, about 1/2 cup of ketchup, a dash of Worcestershire sauce and a squirt or two of yellow mustard. Let the mixture come to a boil. 

When it is boiling, reduce the heat to low. Tear the 3 slices up cheese up into small pieces and add to the mixture. (The cheese helps to thicken the sauce.) Check the sauce to see if you need to add any more herbs and spices, then add parsley. When melted, place lid on top and simmer until the pasta is cooked. 

Cook pasta according to the package. Drain, reserving one cup of the pasta water. Pour some of the pasta water back into the pot along with the pasta. Place back on a burner set to its lowest temp to keep warm until you are ready to serve. 

The best way to serve this is in a bowl. Place pasta in the bowl. Pour the sauce on top. Top with shredded parmesan and/or mozzarella cheese. 

I usually don't serve this with a salad since the sauce has a lot of veggies in it. However, a slice of garlic bread or Italian bread is must, so you can sop up what is left in your bowl. Enjoy and Bon Appetit! 

Cooking is simple one of those simple pleasures!