Ingredients:

1 kg Steak (Cubed)
2 Onions (Chopped finely)
4 Tomatoes
2 tbsp. Tomato Puree
1 bunch Dhania
½ cup Vinegar
¼ tsp. Ginger (Crushed)
¼ tsp. Garlic (Crushed)
1 tsp. Oregano 2 tbsp. Oil
1 tbsp. Soy Sauce
1 tbsp. Lea & Perry Sauce
1 tbsp. Steak Sauce or HP Sauce
Salt and Pepper (To taste)
Green Pepper (Reserve half for garnish)
1 Tomato Sliced for Garnish

For the White Sauce

1 cup Spaghetti Shells
2 cups Milk
1 tbsp. White Flour
1 tbsp. Butter
1 cup Soft Cheese (Grated)
Salt and Pepper (To taste)

Preparation

Boil the spaghetti shells and keep aside. Boil the steak till completely done.
Add about ¼ tsp. ginger and ¼ tsp. garlic to the boiling water to make the steak tender.
Boil the fresh Milk. Blend the tomatoes and dhania and add the tomato puree.

Method:

For the Steak

In a non-stick saucepan, heat the oil. Fry the onions till transparent (not brown).
Add the blended mixture of tomatoes, tomato puree and dhania. Add the sauces.
Season with salt and pepper. Heat for about 3-4 minutes.
Add the vinegar and keep on stirring for about a minute. Now add the steak and cook for about 3-4 minutes.
When ready, mix in the oregano. Mix in the green pepper cut into very small pieces.

For the White Sauce

In a separate saucepan, heat the butter. Add the flour and roast till golden brown.
Now add the milk and keep on stirring till slightly thick. Add the spaghetti shells.
Season with salt and pepper.

Setting

Put the steak in an oven-proof dish. Put the spaghetti with white sauce over it.
Top with cheese. Arrange slices of tomato and green pepper for garnish.
Bake in the grill for about 5 minutes or until the cheese melts and becomes golden brown.

Serve with garlic bread