Recipe: Italian Sirloin Stew (using tomatoes and zucchini)

ITALIAN SIRLOIN STEW

1 lb boneless sirloin steak, cut 1-inch thick,
1 large garlic clove, crushed
2 tbsp olive oil; divided use
2 medium onions, cut in 1/4-inch slices
1 tsp dried basil
1/8 tsp ground red (cayenne) pepper
1 (14 1/2 oz) can tomatoes, with juice
1 cup beef broth
2 medium zucchini; cut in 1/4-inch slices
2 tsp cornstarch dissolved in 2 tbsp water
TO SERVE:
grated parmesan cheese (optional)
toasted garlic bread (optional)

Cut steak into 1/4-inch thick strips; cut each strip into 1-inch pieces.

Combine garlic with 1 tbsp. oil; stir 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 tsp. cornstarch dissolved in 2 tbsp. water into stew and cook until slightly thickened, about 2 minutes.

Sprinkle with grated cheese and serve with toasted garlic bread, if desired.

Servings: 4
Source: Beef Industry Council