Recipe - Italian Sirloin Stew

BARB DAY GWHP32A
1 pound Sirloin steak; cut 1" thick,
boneless
1 lg Garlic clove; crushed
2 tablespoon Olive oil; divided
2 md Onions; cut in 1/4" slices
1 teaspoon Basil; dried
1/8 teaspoon Red pepper; ground
14 One half ounce Tomatoes; canned, with juice
1 cup Beef broth
2 md Zucchini; cut in 1/4" slices
Parmesean cheese; grated
optional

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