Italian Sirloin Stew
|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.