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Italian Sirloin Stew

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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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