2 lbs. round steak, cut 3/4 inch thick
8 oz. bulk Italian sausage
1 (8 oz.) can tomato sauce
3/4 c. apple juice
1/2 c. chopped onion
1 toe garlic, minced
1/4 tsp. dried oregano, crushed
Dash of fresh ground pepper

Cut steak into 8 servings. Pound to about 1/2 inch thickness. Brown steaks in a small amount of cooking oil; remove from skillet.

In same skillet, brown sausage, breaking into small pieces. Drain fat. Add tomato sauce, apple juice, onion, garlic, oregano and pepper. Return steak to skillet. Cover and simmer 50 to 60 minutes or until steak is tender. Serve over hot buttered noodles; pass grated Parmesan.