Italian sirloin stew

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


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

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