Spaghetti Sauce with Ground Beef

This was so good and easy to put together.  I did not let it simmer for the full hour (I believe I only did it for 40 minutes) and it was still delicious.  And the kids loved it too.  Serve over cooked whole wheat pasta.

http://allrecipes.com/recipe/158140/spaghetti-sauce-with-ground-beef/print/?recipeType=Recipe&servings=8

Recipe By:Hank's Mom

"This recipe has been handed down from my mother. It is a family favorite and will not be replaced! (Definite husband pleaser!)"

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 small green bell pepper, diced
• 1 (28 ounce) can diced tomatoes
• 1 (16 ounce) can tomato sauce

• 1 (6 ounce) can tomato paste
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions

1. Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
2. Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

ALL RIGHTS RESERVED © 2016 Allrecipes.com 
Printed From Allrecipes.com 8/29/2016

Tortellini Spinach Bake in Creamy Lemon Sauce

I love this one from Our Best Bites.

Tortellini Spinach Bake in Creamy Lemon Sauce
Recipe by Our Best Bites

12 oz bag Barilla Cheese & Spinach Tortelini (find them in the dry pasta aisle)
4 oz bacon or pancetta, (about 4 strips bacon)*
3 cloves garlic, pressed in garlic press or finely minced
2 Tbs flour
2 C milk
¾ tsp kosher salt
⅛ tsp black pepper
1 1/2 tsp dry basil
¼ tsp red pepper flakes (1/2 tsp or more if you like spicy)
1 medium lemon
2 C loosely packed fresh spinach, roughly chopped
¾ C grated mozzarella cheese, divided
¾ C grated Parmesan cheese, divided

Preheat oven to 350 degrees. Fill a large stock pot with water and bring to a boil. Add tortellini and cook according to package instructions.

Place bacon in a medium sized skillet on the stove-top at medium-high heat. Cook until crisp. Remove bacon from pan with slotted spoon and set on paper towels to drain. Reserve two tablespoons bacon drippings in pan and discard the rest. Add garlic to pan and cook until fragrant and tender, about 1 minute. Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth. Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.

While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest lemon. Then cut lemon in half and remove juice. Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce. (Note: I really love lemon so I added this to my tastes. If you don’t want as strong of a lemon flavor, I suggest cutting it down to 1 teaspoon zest and 2 teaspoons lemon juice) . Continue to stir until thickened, 2-3 minutes. Remove from heat.

Drain tortellini and place back in stock pot. Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture. Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add sauce and gently stir to combine. Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.

Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout. Remove from oven and cool for 10 minutes before serving.

* For a vegetarian meal, omit bacon.

Serves 4-6

Easy Way Lasagna

My all time favorite lasagna recipe to make. It tastes just how mom used to make.

Easy Way Lasagna

by MizzNezz from Food.com, slightly adapted
1¼ hours | 10 min prep
SERVES 8
- 9 lasagna noodles
• 1 (26 ounce) jar spaghetti sauce
• 16 ounces cottage cheese
• 1 egg
• 3/4 cup parmesan cheese
• 3 cups mozzarella cheese, grated
1. In 13x9 pan, spoon a little of the sauce.
2. Place 3 lasagna noodles on the sauce.
3. Mix cottage cheese, egg, and parmesan cheese in a bowl.
4. Spread 1/3 of this over noodles.
5. Add 1/3 of the sauce.
6. Sprinkle with 1 cup mozzarella.
7. Now, add 3 more noodles, 1/3 more cottage cheese mixture, 1/3 more sauce.
8. Add 1 cup more mozzarella cheese.
9. One more time, do the layers.
10. Bake in 350°F oven for about 1 hour.
11. Top should be light brown and bubbly.

Tex-Mex Cavatappi

Tex-Mex Cavatappi (from the kitchen of Nikki Holmstead)

½ lb. ground beef ¼ c chopped cilantro
1 ½ tsp chili powder 1 ½ c shredded cheddar cheese
2 c chunky red salsa salt and pepper to taste
¾ lb. Cavatappi pasta
2 tsp lime juice

Combine ground beef, chili powder, salt and pepper in a large frying pan on medium heat for 3 minutes. Add salsa and simmer over low about 10 minutes. Cook pasta according to package directions. Drain pasta and toss with hamburger mixture, lime juice, cilantro and 1 c of cheddar cheese. Stir until cheese is melted. Sprinkle with remaining ½ c heese and serve with lime wedges if desired.

Pasta Kielbasa

Pasta Kielbasa Recipe (Food.com)
by GinnyP
15 min | 5 min prep
SERVES 4

corkscrew macaroni
32 ounces of your favorite red pasta sauce
16 ounces of fully cooked kielbasa, sliced
8 ounces frozen peas, thawed
freshly grated parmesan cheese

Cook the pasta according to package directions; drain and return to pot.
Add the pasta sauce, kielbasa, and peas.
Heat through.
Top with Parmesan cheese.

One Dish Macaroni and Cheese (a.k.a. Creamy Cheesy Pasta)

Warning: when making this for kids do NOT call it mac and cheese, because they will be expecting something of the blue box Kraft variety and this ain't it. My kids think this is gross when I call it mac and cheese. But, if I say we are having Creamy Cheesy Pasta, they eat this with almost no problem. Almost. Because they are still my kids and they feel they need to always cause problems at dinner. But they eat it a lot better anyway. It is a lightened, healthified version of homemade macaroni and cheese and I love it!

One-Dish Macaroni and Cheese
from: Set for Life: Eat More, Weigh Less, Feel Terrific by Jane P. Merrill and Karen M. Sunderland

Ingredients:
-1 TBSP butter or margarine
-1/4 onion, chopped
-2 c. uncooked vegetable macaroni ( I use Wacky Mac)
-1/2 tsp. salt
-dash pepper
-1/8 tsp. oregano
-1/2 tsp. dried mustard
-2 c. water
-2 TBSP flour
-1 12 oz. can evaporated lowfat milk (no substitutions)
-1/2 c. finely shredded cheddar ( the original recipe calls for sharp, I never have sharp and I think it still taste great, and truth be told, I probably use a little more than 1/2 c. :) )

In electric fry pan, melt butter (I'm sure you could use a stove top pan, this cookbook is from the 1980's). Add onion, uncooked macaroni, salt, pepper, oregano, and dry mustard. Cook on low, stirring occasionally for 5-7 minutes or until onion looks clear. Add water and bring to boil. Cover and simmer on low for 8-10 minutes or until macaroni is tender. Sprinkle flour over macaroni. Stir to mix well. Stir in milk and cheese, adding additional milk if needed to thin to desired consistency. Heat through and serve. Yield 6-8 servings.

Tortellini Sausage Soup

This soup has such a delicious flavor. I got it from Our Best Bites new seasonal cookbook, but you can also get this recipe on their web site. It is delicious.

Tortellini Sausage Soup
3 links Italian sausage
4 cloves pressed garlic
1 onion, diced
½ c. water
2 15-oz. cans chicken broth
½ c. apple cider (don’t leave this out! I did once and it wasn’t the same…)
1 16-oz. can diced tomatoes
1 8 oz. can tomato sauce
1 c. sliced carrots
1 tsp. dried basil
1 tsp. dried oregano
2 medium zucchini, grated (great way to use your food processor if you have one)
2 tablespoons dried parsley

8-10 oz. package cheese tortellini (check the freezer section of your grocery store; if you can find it there, it will almost always be way cheaper than fresh tortellini. Also, Barilla makes a great dry cheese tortellini)
2 Tbsp. dried parsley (yes, that’s two tablespoons)

If you’re using link sausage, remove the casings and crumble into a large soup pot. To remove the casings, you can use a sharp knife to cut a slit down one side of the sausage and then peel back the casing.

Chop onion and add to pot with garlic and a drizzle of olive oil. Continue cooking until onions are translucent and your sausage is cooked. Your house will smell heavenly.

Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil. Cover and simmer for 1/2 hour. Add parsley and zucchini and simmer for another 15 minutes or so. Add the tortellini and cook until tender, and then serve with bread and freshly-grated Parmesan.

Parmesan Chicken Pasta

This is from Meals on the Move: Rush Hour Recipes by Holly Clegg.

Parmesan Chicken Pasta

Ingredients: 2 TBSPS olive oil, 2 lbs. boneless skinless chicken breast, 1 TBSP minced garlic, 1 onion chopped, 1 tsp. dried thyme, 1 tsp. dried oregano, 1 tsp. dried basil, 1 c. chopped tomatoes, salt and pepper to taste, 1 (16 oz.) package bow tie pasta ( I use whole wheat), 1/3 c. grated parmesan cheese ( I use fresh, and mine is closer to 1/2 c.).

In a large skillet coated with non-stick cooking spray, heat the olive oil and cook the chicken for about 5-8 minutes or until lightly browned. Add the garlic and onions and continue cooking until the onion is tender. Add the thyme, oregano, basil, and tomatoes and continue cooking until the tomatoes are well heated, about 5 minutes. Season to taste with salt and pepper. Meanwhile, prepare pasta according to package directions; drain. Toss the pasta with the chicken and add the cheese and mix until heated through. Makes 8 servings.

7 Weight Watchers points plus.

Spaghetti with Spinach and Taragon

This is my friend Nikki's recipe from that same pasta cookbook that I gave her. I love taragon. Don't leave it out!

Spaghetti with Spinach and Taragon
Ingredients:
10 oz. spinach
2 TBSP butter
3 scallions (I use green onions), including green tops, chopped
1 1/2 tsp. dried taragon
3/4 tsp. salt
3/4 pound spaghetti ( I am sure you could substitute with other pastas but I would not recommend angel hair. The sauce is to thick for such a thin pasta.)
5 oz. cream cheese, cut into cubes ( I use reduced fat)
2 TBSP. Chopped fresh parsley ( or about 1 - 1 1/2 tsp. of dried)
1/4 c. grated parmesan cheese
1/2 tsp. black pepper

Remove any tough stems from the spinach. In a large frying pan, melt the butter over medium heat. Add the scallions and tarragon ( and parsley if you are using dried) and cook for 2 min. Add the spinach and salt and stir until wilted. Simmer until the liquid evaporates from the spinach, about 5 - 10 minutes. In a large pot of boiling salted water, cook the spaghetti until it is just done, about 12 minutes. Reserve 1 1/2 cups of pasta water. Drain the spaghetti and toss with 3/4 cup of reserved pasta water, the spinach mixture, the cream cheese, parsley (if using fresh), parmesan cheese, and pepper. If the sauce seems to thick, add more of the reserved pasta water.

Skillet Pizza Chicken

I love this recipe. Love It! I think it's delicious and it actually comes together quite easy, especially if your chicken is already thawed. It is from The New Holly Clegg Trim And Terrific Cookbook.

Ingredients: 1 egg white, 1/4 c. buttermilk, 1/4 c. grated parmesan cheese (the bagged stuff works great), 1/2 tsp. dried oregano, 1/2 tsp. dried basil, 1/2 c. all-purpose flour, 1/2 c. bread crumbs, 2 lbs. boneless, skinless chicken breast pounded thin, 2 c. tomato pasta sauce (i.e. Ragu), 1 c. shredded Mozzarella cheese ( bagged stuff works great).

In a shallow bowl, combine the egg white and buttermilk, beating lightly. On a plate, combine the Parmesan cheese, oregano, basil, flour, and bread crumbs. Dip each piece of chicken in the egg and then in the flour mixture, making sure to completely coat each piece. Set the chicken aside.
Heat a large non-stick skillet coated with non-stick cooking spray over medium heat. Add the chicken, and cook until lightly browned. Turn the chicken and cook several more minutes, or until almost done. Lower the heat, and cover the chicken with the pasta sauce. Top with the Mozzarella, cover the pan, and cook several more minute, or until the cheese is melted. Serves 6. I like to serve it over pasta. So yummy!

Nutritional Value
calories 361
protein 46
carbs 24
fat 8
fiber 2

Fettuccine Alfredo with Asparagus

I got this recipe from my homegirl Nikki who got it from a Pasta Cookbook that I gave her for her birthday. I love the asparagus with the pasta in this creamy sauce, and it is very simple to make.

Fettuccine Alfredo with Asparagus

-1 lb of asparagus (this makes the asaparagus/pasta ratio pretty heavy on the asparagus side, which I really really like, but when I served it to my husband it was met with raised eyebrows. So you might want to start with maybe 1/2 lb. and change it to your liking as needed.)
-3/4 lb. fettuccine (I am sure you could use a different pasta, but the length and thickness of the fettuccine go really well with the asparagus and the cream sauce)
-4 TBSP. butter, cut into pieces
-1 c. heavy cream
-pinch of grated nutmeg ( I have not yet grated my own nutmeg, I just use the dry stuff from my spice cabinet)
-3/4 tsp. salt
-1/8 tsp. black pepper
-1/2 c. grated parmesan cheese ( I recommend grating this yourself, it melts better and its cheaper)

Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1 inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer. Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper, and parmesan. Serve with additional parmesan.

Chicken and Broccoli

This is from the cookbook Trim and Terrific, Meals on the Move by Holly Clegg. I love the flavor that having the red bell pepper in it adds. And it is a simple stove top recipe.

Ingredients: 4 c. broccoli florets, 1 red bell pepper, seeded and cut into 3/4 inch squares ( which I never do, I just cut it however), 1 onion chopped ( I only use half), 1 lb boneless skinless chicken breast cut into strips, 1 (10 3/4 oz) can low fat cream of broccoli soup, 1/2 c. water, 1 tsp. dried basil, 1/2 c. shredded reduced fat cheddar cheese (I always just use the full fat stuff. I think the reduced fat is gross), 1 oz. package of fettucini or two cups of cooked rice.

In a large skillet coated with nonstick cooking spray, stir-fry the broccoli, red pepper, and onion until crisp tender, about 4 minutes. Remove the vegetables from the skillet. Coat the pan again with nonstick cooking spray and add the chicken. Stir fry until no longer pink, about 4 minutes. Add the cream of broccoli soup, water, and basil to the skillet. Mix well. Stir in the pepper mixture. Bring to boil; reduce heat, and cook for 10 minutes. Add the cheese, stirring until the cheese is melted. Prepare the pasta (or rice). Serve over the pasta or rice. Serves 4.

If you follow the recipe precisely, the nutritional info is:
calories 387
protein 39
carbs 46
fat 6
fiber 5
cholesterol 72

Spinach and Feta Pasta

From Our Best Bites.

Spinach and Feta Pasta
Recipe by Our Best Bites


8 oz. Penne pasta (that’s 1/2 a 16 oz. box. Don’t use ziti–you want the ridges on the penne to “grip” the sauce)
1 28-oz. can diced tomatoes
3 c. fresh spinach (you don’t even have to chop it! Could life get any better??)
1 onion, finely chopped
5-6 cloves garlic, minced or pressed
A handful of fresh mushrooms, chopped
4 oz. feta cheese, crumbled
Salt and pepper to taste

Bring a large pot of salted water to boil and add pasta. Cook according to package directions. In the meantime, heat a little olive oil in a skillet over medium heat. Add onions, garlic, and mushrooms and cook until tender. Add spinach and cook until wilted. Add tomatoes, heat through, and then add drained pasta and crumbled feta. Add salt and pepper to taste. Heat through and serve; you can crumble a little extra feta on top if you feel the urge. Even my pickiest eater loves this meal, so you really can’t go wrong! Got a little extra time on your hands? Try serving it with Rosemary Focaccia or Garlic Breadsticks.

Serves 8
Nutritional Information
Calories: 186
Fat: 5.3
Fiber: 3.4
WW Points (New Points Plus System): 4

Best Lasagna Ever

My friend made this for me right after I gave birth to my 4th child. Sooooooooo amazing. I salivate just thinking about this lasagna. It is THAT delicious. From The Sisters Cafe

It’s-a-keeper Lasagna
submitted by Brittany ~ The Sisters Cafe

meat sauce:
2 lbs mild Italian sausage
1 lb ground turkey
2 large onions, diced
4 tsp garlic, crushed (6-8 cloves)
2 (12 oz.) cans tomato paste
3 (8 oz.) cans tomato sauce
4 cups stewed tomatoes (mine are homegrown and frozen but you can substitute canned stewed tomatoes)
1/2 cup brown sugar
1 Tb dried basil (or 1/4 cup chopped fresh)
2 tsp Italian seasoning
1/2 tsp black pepper
1/2 tsp red pepper flakes (or more to taste)
1/4 cup fresh parsley, chopped
1/2 cup water

cheese mixture:
32 oz. ricotta cheese (can substitute cottage cheese)
4 oz. cream cheese, optional
2 extra large eggs
1/4 cup fresh parsley, chopped
1 tsp salt
1/8 tsp nutmeg

24 lasagna noodles, soaked in hot water for 20 minutes
shredded mozzarella cheese (approximately 2 lbs or 8 cups)
1 1/2 cups shredded Parmesan cheese

In a stock pot, cook sausage (remove casings), ground turkey, onion, and garlic over medium heat. Stir in remaining ingredients listed under meat sauce. Simmer, covered for 1-2 hours, stirring occasionally. Use the back of your stirring spoon to break up large chunks of stewed tomatoes. **If you are making this the day before you plan on serving it, you can skip the long simmer time. The flavors will meld together as it sits in the fridge, even if you have already assembled the lasagna.**

Soak lasagna noodles in hot water for 20 minutes. (They will be partially cooked – soft but firm enough that they don’t get soggy while baking. This helps the lasagna servings hold their nice square shape when you slice it up.) While noodles soak, combine ingredients for the cheese mixture and set aside. Preheat oven to 375 degrees F. Set out two 9×13 inch pans.

To assemble, scoop 1 1/2 cups of meat sauce in the bottom of each 9×13 inch pan. Lay down 6 noodles lengthwise over sauce and spread with 1/4 of total cheese mixture in each pan. (This will use up half of your cheese mixture.) *Note: not a 1/4 cup but a 1/4 of the total cheese mixture! To make this easier you might want to divide the cheese mixture into 2 bowls before starting the layering so that it is easy to use half a bowl for each layer.* Next sprinkle 1 1/2 cups mozzarella and 1/4 cup Parmesan on top, per pan. (Or desired amount of cheese, I usually sprinkle on the amount that looks good to me.) Repeat layers and top with remaining mozzarella and Parmesan. Cover with foil and bake for 1-1.5 hours. The time will vary depending on if you bake both at once. For last 15 minutes, remove foil and allow cheese to crisp up on top. Let lasagna cool for 10 minutes before slicing.

If you wish to freeze one, cover tightly with foil and pop into the freezer without baking. Remove from freezer the night before you wish to serve it and let it thaw in fridge. Bake covered in foil for approximately 1-1.5 hours. If it’s slightly frozen it will take longer of course!

Salsa Ranch Skillet

Taken from the cookbook One Pot Meals from Gooseberry Patch. Super simple and delicious. I used whole wheat rotini to give it an extra nutrition boost and it still tasted great. And did I mention easy? Sooooo easy.

Ingredients: 1 lb. ground beef, 1/2 c sweet onion chopped (I used yellow, it was fine), 1/2 c green pepper chopped ( I used a whole green pepper, again fine), 2.8 oz. pkg. ranch salad dressing mix, 1 c. water, 15 oz. can tomato sauce, 16 oz. jar mild salsa, 16 oz. can baked beans ( I didn't add this because I didn't have it in my pantry, still tasted great without them ), 8 oz. pkg. rotini pasta, uncooked, 1 c. shredded colby jack or cheddar cheese.

Brown ground beef with onion and green pepper in large skillet over high heat. Stir in dressing mix until thoroughly blended. Stir in water, tomato sauce, salsa, and beans; bring to a boil. Add pasta; reduce to medium-low heat. Simmer for 12-15 minutes until pasta is tender, stirring occasionally. Remove from heat; sprinkle with cheese and let stand for 5 minutes until cheese melts and sauce thickens. Serves 4-6.

Tuna Noodle Casserole

I loved this version of a tuna noodle casserole. I thought it was well worth the extra effort. Taken from Our Best Bites.

8 ounces medium shell pasta, cooked al dente according to package directions
4 tablespoons butter, divided
1 medium stalk celery, thinly sliced or diced
¼ cup diced onion
8 ounces mushrooms, sliced or diced
olive oil, as needed
4 tbs flour
1 14.5 ounce can chicken broth (just under 2 cups), warmed
1 cup milk, warmed
¼ teaspoon salt
1/4 teaspoon black pepper
⅛ teaspoon dill
2 tsp fresh lemon juice, more if desired (I desire)
2 tablespoons fresh minced parsley
1 cup freshly grated Parmesan cheese, divided
5 oz can tuna, packed in water, more if desired

Topping:
1/4 cup Ritz cracker crumbs mixed with about 1/2 tablespoon melted butter
or 1/4-1/2 cup broken up potato chips (I recommend kettle style)

Melt 1 tablespoon butter in a large skillet. Add celery and saute for 2-3 minutes. Add onion and cook 2-3 minutes longer, stirring often. Add mushrooms and cook 3-5 more minutes, until mushrooms are golden and tender. If needed for moisture, add a drizzle of olive oil to the pan after the mushrooms are added; more if needed during remaining cooking time. Remove vegetables from pan and set aside.

Melt remaining 3 tablespoons butter in pan and add flour. Stir constantly for 30 seconds. Slowly add broth and milk, a little at a time while constantly whisking until mixture is smooth. Bring to a low simmer. Add salt, pepper, and dill. Stir constantly until thickened and bubbly, 2-3 minutes. Reduce heat to low and add lemon juice, parsley, and 1/2 cup Parmesan cheese. Whisk until smooth and taste. Season with additional salt and pepper to taste, and extra lemon juice if desired. Remove from heat and add pasta, vegetables, and tuna. Stir to combine and place in a 3 quart baking dish. Sprinkle with remaining 1/2 cup cheese (feel free to add more if you want) and sprinkle cracker crumbs or chips on top.

Bake at 350 for 25-30 minutes, until top is golden and pasta is hot and bubbly. Let rest 10-15 minutes before serving to allow sauce to thicken.

Serves about 6

Skinny Beef Stroganoff

I got this recipe from Skinnytaste. I love this website. I have found quite a few really good recipes and since it is directed to weight watchers, it has the nutritional value and points value of the recipe. Very handy for weight watchers. I have yet to make it using tri tip sirloin steak, just because I am not a steak person. I use ground beef and I think it tastes so good. Before I found this recipe I had a different basic stroganoff recipe with a cream soup and sour cream. I LOVED the addition of the tomato soup and worcestershire sauce. LOVE IT!

Mom's Lightened Beef Stroganoff
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 3/4 cup • Old Points: 6 pts • Points+: 6 pts
Calories: 251.9 • Fat: 9.3 g • Protein: 28.1 g • Carb: 12.7 g • Fiber: 1.2 g • Sugar: 6.2 g
Sodium: 281.2 mg


Ingredients:

1-1/2 lbs lean tri-tip sirlion steak, trimmed of all fat, cut in thin 1/4" x 2" strips
olive oil cooking spray
1 tbsp butter
1 small onion, chopped
2 cloves garlic, chopped
10 oz of sliced mushrooms
1 can of Campbell's tomato soup
1 cup of water
1 small fresh bay leaf
2 tsp worcestershire sauce
2/3 cup of light sour cream

Directions:
In a heavy saucepan, heat pan over high heat. When pan is hot, spray with oil and add steak. Brown meat until cooked. Remove meat from pan. Lower heat, melt butter, then add onions. Cook about 2-3 minutes until translucent, add garlic and mushrooms and sauté about 2-3 more minutes until cooked. Add a can of tomato soup, steak, water, bay leaf, and worcestershire sauce. Cover and cook on low about 40 minutes. Remove bay leaf and mix in sour cream. Serve over noodles or rice.