2 lb. steak, sliced thin
1/4 c. butter
2 cloves garlic, crushed
1/4 c. chopped parsley
1/2 tsp. salt
1/4 tsp. rosemary
1/4 tsp. basil
1/4 tsp. oregano
1 (8 oz.) can tomato sauce
1 c. red wine
1/2 lb. mushrooms, sliced thin
1 tbsp. flour
1 (8 oz.) pkg. noodles or angel hair pasta

Melt butter in Dutch oven and brown meat, drain, empty fat. Add garlic, parsley, salt, rosemary, basil, oregano, tomato sauce, wine and meat. Simmer covered for 1 hour on low flame, stir occasionally. Add mushrooms, simmer 10 more minutes.

In small bowl, combine 2 tablespoons water and flour. Mix well. Add to meat mixture. Bring to boil, reduce heat and simmer until thickened. Cook noodles, drain, spoon meat on top of noodles. Garnish with chopped parsley.