1 lb. beef top round steak, thin sliced and cut into strips
4 tbsp. oil
1 can mushrooms
1 to 2 med. onions, sliced and separated into rings
2 cloves garlic, minced
1 c. dry red wine
1 can (28 oz.) tomatoes, drained, liquid saved
1/2 c. chopped fresh parsley, can use dried, but less
1/3 c. grated parmesan cheese
1 tsp. oregano
1/8 tsp. pepper

Brown meat in 2 tablespoons oil. Remove meat. Add remaining 2 tablespoons oil to frying pan and cook onion and garlic 3 to 5 minutes or until lightly browned. Return meat to pan and add tomato liquid, wine, parsley, cheese, oregano and pepper. Bring to a boil then simmer. Add tomatoes (I quarter them). Simmer until meat is tender. Serve over noodles.