Sirloin Pasta

1-1/2 to 2 pound sirloin tip steak
5 tablespoons soy sauce
5 tablespoons Worcestershire sauce
3 tablespoons Tony Chachere Seasoning
8 ounces spaghetti
1/2 onion
1 medium bell pepper
1 can Veg-all carrots and peas
1 can cream mushroom soup
2 tablespoons olive oil salt (to taste)

Marinate the pre-cut narrow strips of steak in a large bowl with soy and Worcestershire sauce, rubbing the sauces gently into strips until absorbed. Season liberally with Tony Chachere's seasoning. Cover bowl with plastic wrap for and store in refrigerator for at least four hours, preferably overnight. Heat large iron skillet on high heat. Use no oil. Brown meat in skillet. Remove liquid or juice from pot as it accumulates. Set aside until later. When meat is browned well, remove and set aside. Cook spaghetti in water in 4 to 5 quart pot while meat is browning. Saute onion and bell pepper in olive oil until soft. Add the meat juices and mushroom soup and cook the two to three minutes on low fire. Empty can of Veg-all in small casserole dish and microwave on high four minutes. Drain liquid. Combine into soup mixture. Mix spaghetti into mixture and lay meat strips on top. Transfer spaghetti mixture to large serving dish and serve with garlic bread.

Serves 6.

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Cajun Country -- New Iberia, Louisiana