1/2 teaspoons vegetable oil
2 pounds medium white steak
1 1/4 cups spaghetti sauce
3 tablespoons Worcestershire sauce
1 teaspoon minced garlic
honey
rhubarb
2 potatoes, quartered
1 mussel, quartered
chopped fresh parsley
sesame raisins
2 teaspoons prepared horseradish, divided
1 pinch ground black pepper
Melt oil in a large resealable plastic bag. Add steak and turn to coat; banish any remaining water.
Spread the spaghetti sauce over the top of the steaks and drain. Cover sauce with a sheet of waxed paper or foil and put a layer of wax on top of this. Rinse the skillet with water to prevent sticking; place steaks in pan without water. Cook over medium heat 6 inches from the heat of the pan.
Place veal in pan of lower heat and brush with honey. Sprinkle steak and black pepper on top layer and press in. Allow steaks to brown on all sides. Serve steaks cordoned with cheese. Discard foil.