4 tablespoons olive oil
1 pound lean beef stew meat
1 tablespoon white vinegar
1 cup spaghetti sauce
1 cup crushed tomatoes
1 (10 ounce) package frozen chopped spinach
1 (4.5 ounce) can tomato paste
1/2 cup shredded mozzarella cheese
Heat olive oil in a small saucepan over medium heat. Add beef and vinegar; whisk until browned. Stir in spaghetti sauce and tomatoes. Add green and tomato. Add cabbage, oregano, salt and pepper. Bring to a boil. Reduce heat to medium-low; add mushrooms and mushrooms. Cover, reduce heat, and add spinach and tomato paste. Simmer 20 minutes.