Ingredients

* 3 small Zucchini (about 6 oz. each)
* 3/4 pound Beef Top Round Steak
* 1 12-ounce package Mushrooms
* 2 medium-size Onions
* 3/4 16-ounce package Rigatoni or Ziti Macaroni
* Salt
* Salad Oil
* 1 C Beef Broth
* 1 Tbl. all-purpose Flour
* 1/4 C Red Wine Vinegar
* 2 tsp. Sugar

Directions

1. Cut each zucchini crosswise into 3 pieces, then cut each piece lengthwise into 6 wedges.
2. With knife held in slanting position almost parallel to the cutting surface, slice round steak crosswise into 1/8-inch-thick slices.
3. Cut each mushroom in half.
4. Cut each onion in half, then cut each half crosswise into 1/4-inch thick slices.
5. In saucepot, prepare rigatoni as label directs, using 2 tsp. salt in water. Drain rigatoni and return to saucepot; keep warm.
6. Meanwhile, in nonstick 12-inch skillet over high heat, in 2 tsp. hot salad oil, cook zucchini until tender-crisp and lightly browned; remove to large bowl; keep warm
7. Sprinkle steak with 1/4 tsp. salt. In same skillet in 1 tsp. hot salad oil, cook steak, stirring frequently, until browned; remove to bowl with zucchini.
8. In same skillet in 2 more tsp. hot salad oil, cook mushrooms 1 minute; add 2 Tbl. water and cook until mushrooms are tender; remove to same bowl.
9. In same skillet in 2 more tsp. hot salad oil, cook onions until tender and browned.
10. In small bowl, stir beef broth and flour until blended; stir into onions with red wine vinegar, sugar, and 1 tsp. salt; heat to boiling; boil 1 minute.
11. Stir onion mixture into saucepot with rigatoni; add steak and vegetables. Toss to serve.
12. Serve with crusty roll.