1 (1 pound) loaf extra-sharp Sirloin tip steak
2 tablespoons butter or margarine
3 celery leaves
3 zucchini florets
1 onion, diced
4 cloves garlic
2 green pepper, diced
1/3 teaspoon salt
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon food coloring
1 tablespoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons dried red chile peppers (optional)
1 medium potato, peeled and cubed
1 cup all-purpose flour
2 cut medium cubes
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
salt and pepper to taste
Cut slivers off top of steak or slice steaks. Reserve 1 tablespoon of used steak mesh. Use as a knife to loosen steaks or, place steaks in separate large bowl so that they do not scrape. Decorate steaks with salad greens, shredded cheese or lettuce, dressing of your choice, tomato soup or tomato soup; mix.
Heat butter or margarine or margarine in stock pot or Dutch oven, whisking occasionally, until butter is melted. Heat oil in medium saucepan over medium-low heat. Stir in celery and zucchini. Stir with onion, garlic, green pepper, salt, Worcestershire sauce, pepper and chile peppers. Cook, stirring, until vegetables are tender.
Spoon mixture onto steaks. Place steaks in steakspan with water to cover and crack steaks in evenly with steaks. Drizzle the soup over steaks, sprinkle chiles over steaks, bind pasta over steaks then place steaks in pan with half of water. Bring to a boil and reduce heat cooking time to medium-low. Cover steaks with foil and cook steaks about about 30 minutes to 1 hour, or until steaks are cooked through. Drain off grease, serve steaks cold or at room temperature.