1 pound spaghetti
1 pound lean ground beef
1 onion, chopped
1 1/2 cups diced celery
1/2 cup diced carrots
1 (10.75 ounce) can condensed tomato soup
1/2 cup distilled white vinegar
1/2 cup white vinegar
1/2 cup chopped green onions
1 cup chopped celery
1 teaspoon salt
1/2 teaspoon dried sage
2 teaspoons dried tarragon
1 tablespoon chopped fresh parsley
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Slice steak a few degrees thick. Place the onion, celery, carrots, tomato soup, vinegar, white vinegar and tarragon in large skillet; simmer over medium-high heat until slightly heated. Optional: Place parsley in skillet. Cook meat until evenly brown; drain.
Stir into pasta mixture; cook 3 to 5 minutes.