Pound or so of stew beef
Small can of tomato sauce
Some teriaki and Worcestershire sauce
Mrs. Dash, minced onions, a little Italian seasoning
Half a cup or maybe a little more of some leftover Manischevitz Cream Red Concord we had stashed in the fridge
Pinch of Splenda just for taste
Brown the beef in a little olive oil, then start shoveling the rest in, stir well, cook it for 20 minutes or so or until it's done, stirring occasionally.
Serve over noodles. Italian ones, not Asian. Although it would probably be good over Asian ones, too; I just don't care much for Asian ones. Tonight it's going over some low-carb egg fettuccine noodles from these folks.
I had to make this tonight because Sally went to Fort Wayne and I wanted to experiment before I tried it on her...
Yum!