Yield: 4 servings
|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