Pepper Steak Fettuccine

• 1-1/4 pounds boneless beef round steak (1/2 inch thick), cut into thin strips
• 1 medium green pepper, julienned
• 1 medium onion, julienned
• 2 tablespoons butter
• 2 cans (15 ounces each) tomato sauce
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1-1/2 teaspoons salt
• 1 teaspoon dried basil
• 1/4 teaspoon pepper
• 1 package (16 ounces) fettuccine
• 1/3 cup shredded Parmesan cheese

1. In a large skillet, saute the beef, green pepper and onion in butter until meat is no longer pink. Stir in the tomato sauce, mushrooms, salt, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is tender.
2. Cook fettuccine according to package directions; drain. Serve with beef mixture; sprinkle with cheese.

boneless beef, green pepper, onion, butter, tomato sauce, mushroom stems, salt, basil, pepper, fettuccine, parmesan cheese

Taken from www.tasteofhome.com/recipes/pepper-steak-fettuccine/ (may not work)