Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Sirloin steak; cut 1" thick, boneless |
| 1 large | Garlic clove; crushed |
| 2 tablespoons | Olive oil; divided |
| 2 mediums | Onions; cut in 1/4" slices |
| 1 teaspoon | Basil; dried |
| ⅛ teaspoon | Red pepper; ground |
| 14½ ounce | Tomatoes; canned, with juice |
| 1 cup | Beef broth |
| 2 mediums | Zucchini; cut in 1/4" slices |
| Parmesean cheese; grated optional |
BARB DAY - GWHP32A
Preparation time: 30 minutes Cut steak into ¼" thick strips; cut each strip into 1" pieces. Combine garlic with 1 tb. oil; sdtir into beef and reserve.
Saute onion in remaining oil in a large saucepan for 3 minutes.
Sprinkle with basil and pepper; cook and stir 1 minute. Add tomatoes, beef broth and zucchini. Bring to a boil; cover reduce heat and simmer 15 minutes.
Meanwhile heat large nonstick skillet over medium high heat. Cook and stir the beef 1 to 2 minutes; add to sauce. Stir 2 ts. cornstarch dissolved in 2 tb. water into stew and cook until slightly thickened, about 2 minutes. Sprinkle with grated cheese, if desired.
Serving suggestion: Toasted garlic bread Source: Beef Industry Council