2 oz. olive or corn oil
3 cloves garlic, chopped
3/4 lb. beef chop meat, lean
4 oz. sweet vermouth
6-8 oz. water
Salt to taste
1/2 tsp. black pepper
2 reg. size tomatoes, chopped
1 lb. zucchini, diced, do not remove skin
1/4 tsp. Italian seasoning
1 lb. linguine pasta

Use a skillet large enough for all ingredients, no cover. Place in oil and garlic. Brown garlic lightly, using low heat. Add chop meat, 2 ounces vermouth, 3 ounces water, pepper, and salt. Raise heat to medium. Brown meat for 5-6 minutes, stirring frequently. Add tomatoes and cook at same heat for 5 minutes. Add zucchini, Italian seasoning, remaining vermouth and water. Cook 15 minutes, stirring frequently. Remove from heat. Pour sauce over cooked linguine and serve. Makes 4-6 servings.

NOTE: To remove skin from tomatoes drop tomatoes in boiling water for 30 seconds to 1 minute. Then place them in cold water for couple minutes, then skin can be removed.