Italian Sirloin Stew

-BARB DAY - GWHP32A

- 1 lb Sirloin steak; cut 1" thick, 1/8 ts Red pepper; ground

- boneless 14 1/2 oz Tomatoes; canned, with juice 1 lg Garlic clove; crushed 1 c broth

2 tb Olive oil; divided 2 md Zucchini; cut in

1/4" slices

2 md Onions; cut in 1/4" slices Parmesean cheese; grated

1 ts Basil; dried - optional

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: Industry Council
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