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Italian Sirloin Stew

Elitists.Kitchen's picture
  Beef boneless steak 1 Pound, cut 1 inch thick
  Garlic clove 1 Large, crushed
  Olive oil 2 Tablespoon, divided
  Onions 2 Medium, cut into 0.25 inch slices
  Dried basil leaves 1 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Canned tomatoes 14 1⁄2 Ounce, undrained
  Beef broth 1 Cup (16 tbs) (Ready To Serve)
  Zucchini 2 Medium, cut into 0.25 inch slices
  Grated parmesan cheese 1 Tablespoon

Cut beef steak into 1/4 inch thick strips; cut each strip into 1 inch pieces.
Combine garlic with1 tbs.oil; stir into beef and reserve.
Saute onion in remaining oil in lg.saucepan 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 lg.nonstick skillet over medium low heat.
Cook and stir beef 1-2 minutes; add to sauce.
Stir 2 tsps.cornstarch dissolved in 2 tbs.water into stew and cook until slightly thickened, about 2 minutes.
Sprinkle with grated cheese, if desired.
Serving suggestion: Serve with toasted garlic bread.

Recipe Summary

Main Dish

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