Title: Italian Sirloin Stew
Categories: Beef Soup Italian
Yield: 4 Servings

BARB DAY - GWHP32A
1	lb	Sirloin steak; cut 1" thick, boneless
1	lg	Garlic clove; crushed
2	tb	Olive oil; divided
2	md	Onions; cut in 1/4" slices
1	ts	Basil; dried
1/8	ts	Red pepper; ground
14 1/2	oz	Tomatoes; canned, with juice
1	c	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

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