Easy Italian Vermicelli

Ingredients:
4 oz Vermicelli or fine spaghetti noodles
1/2 pound boneless beef top round steak
1/2 medium onion, chopped
1 (14 1/2 oz) can tomatoes, undrained
1 (9 oz) package Italian style green beans
1 (4 oz) can sliced mushrooms, drained
1/2 (6 oz) can tomato paste
1/2 tsp fennel seed, optional
1/4 tsp pepper
1 Tbsp grated Parmesan cheese

Directions:
Cook Vermicelli or pasta according to package instructions.  Meanwhile, trim fat from meat.  Thinly slice meat across the grain into bite-size.  Spray a cold large skillet with non-stick coating spray.  Heat the skillet over high heat.  Add meat strips and onions; stir fry for 2 to 3 minutes or until the meat is brown.  Stir in undrained tomatoes, green beans, mushrooms, tomato paste, fennel seed,  and pepper.  Bring to a boil.  Reduce heat and simmer, uncovered for 7 to 8 minutes or until slightly thickened, stirring frequently.  Stir in Parmesan cheese.  To serve, ladle meat mixture over Vermicelli or pasta.  Sprinkle with more Parmesan cheese if desired.  Serves 4.

Recipe from my mom, Margie Lanclos