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Italian Sirloin Stew
Great all year round. |
Prep: 5 minutes
Cook: 25 minutes
Servings: Serves 4
| 1 |
lb. boneless beef sirloin steak, cut 1 inch thick |
| 1 |
clove garlic, crushed |
| 2 |
Tbsp. olive oil, divided |
| 2 |
medium onions, cut into 1/4-inch slices |
| 1 |
tsp. dried basil leaves |
| 1/8 |
tsp. ground red pepper |
| 1 |
can (14-1/2 oz) tomatoes, undrained |
| 1 |
cup ready-to-serve beef broth |
| 2 |
medium zucchini, cut into 1/4-inch slices |
| 2 |
tsp. cornstarch |
| 2 |
tsp. water |
| -- |
grated Parmesan cheese, optional |
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Cut beef steak into 1/4-inch thick strips; cut each strip into 1-inch pieces. |
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Combine garlic with 1 Tbsp. oil; stir into beef and reserve. Saute onion in remaining oil in large 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. |
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Meanwhile heat large nonstick skillet over medium-high heat. Cook and stir beef 1-2 minutes; add to sauce. Dissolve cornstarch in 2 tsp. water. |
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Stir dissolved cornstarch into stew and cook until slightly thickened, about 2 minutes. |
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Sprinkle with grated cheese, if desired. |
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| Serve with salad and toasted garlic bread. |
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