Serves: 4
Total Calories: 482

1 1/2 cups roast beef of 3/4 -inch cubes from cooked
Salt and freshly ground pepper to taste
2 tablespoons vegetable oil
1 cup mushrooms sliced fresh
1 onion large, thinly sliced
1 clove garlic minced
1 green bell pepper cut into strips
1 (16-ounce) can tomato undrained, cut into pieces
1 (8-ounce) can tomato sauce
1 teaspoon Italian seasoning dried crushed
2 teaspoons beef bouillon or 2 beef bouillon cubes, crushed
1 tablespoon butter or margarine
1 (8-ounce) package spaghetti cooked and drained
parsley Chopped fresh
Parmesan cheese Grated

In small bowl, place beef and lightly sprinkle with salt and pepper to taste set aside. Heat oil in large skillet and sauté mushrooms until lightly browned remove and set aside. Stir-fry onion, garlic, and green pepper for 4 minutes or until crisp-tender. Stir in mushrooms, tomatoes with juice, tomato sauce, Italian herb seasoning, bouillon, and beef. Bring to boil, cover, and simmer for 5 minutes or until heated through, stirring occasionally. Adjust seasoning. Stir butter or margarine into hot spaghetti and keep warm. Serve stew over spaghetti garnish with parsley and sprinkle with Parmesan cheese.

Nutritional Facts:

Serves: 4
Total Calories: 482
Calories from Fat: 118

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