CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Dairy |
Italian |
Meats, Beef |
4 |
Servings |
INGREDIENTS
1 |
lb |
Sirloin steak; cut 1" thick, boneless |
1 |
lg |
Garlic clove; crushed |
2 |
tb |
Olive oil; divided |
2 |
md |
Onions; cut in 1/4" slices |
1 |
ts |
Basil; dried |
1/8 |
ts |
Red pepper; ground |
14 1/2 |
oz |
Tomatoes; canned, with juice |
1 |
c |
Beef broth |
2 |
md |
Zucchini; cut in 1/4" slices |
|
|
Parmesean cheese; grated optional |
INSTRUCTIONS
BARB DAY - GWHP32A
Preparation time: 30 minutes Cut steak into 1/4" 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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