Fettuccine Pepper Steak

1 1/4 pounds boneless beef round
    steak (1/2 inch thick), cut into thin strips
1 medium green bell pepper, julienned
1 medium onion, julienned
2 tablespoons stick margarine
2 (15 ounce) cans tomato sauce
1 (4 ounce) can mushroom stems and pieces, drained
1 1/2 teaspoons salt
1 teaspoon dried basil
1/4 teaspoon pepper
1 (16 ounce) package fettuccine
1/3 cup shredded Parmesan cheese

In a large skillet, saut� the steak, green pepper and onion in margarine until meat is no longer pink. Stir in tomato sauce, mushrooms, salt, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is tender.

Cook fettuccine according to package directions; drain. Top with steak mixture; sprinkle with Parmesan cheese.

Yield: 6 servings.