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Italian Sirloin Stew Recipe
|Beef boneless steak||1 Pound, cut 1 inch thick|
|Garlic clove||1 Large, crushed|
|Olive oil||2 Tablespoon, divided|
|Onions||2 Medium, cut into 0.25 inch slices|
|Dried basil leaves||1 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Canned tomatoes||14 1⁄2 Ounce, undrained|
|Beef broth||1 Cup (16 tbs) (Ready To Serve)|
|Zucchini||2 Medium, cut into 0.25 inch slices|
|Grated parmesan cheese||1 Tablespoon|
Calories 320 Calories from Fat 127
% Daily Value*
Total Fat 14 g22.2%
Saturated Fat 3.8 g18.9%
Trans Fat 0 g
Cholesterol 54.2 mg
Sodium 1014.1 mg42.3%
Total Carbohydrates 22 g7.3%
Dietary Fiber 5.2 g21%
Sugars 6.6 g
Protein 29 g57%
Vitamin A 21.5% Vitamin C 55.2%
Calcium 17.1% Iron 21.5%
*Based on a 2000 Calorie diet
Combine garlic with1 tbs.oil; stir into beef and reserve.
Saute onion in remaining oil in lg.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.
Meanwhile heat lg.nonstick skillet over medium low heat.
Cook and stir beef 1-2 minutes; add to sauce.
Stir 2 tsps.cornstarch dissolved in 2 tbs.water into stew and cook until slightly thickened, about 2 minutes.
Sprinkle with grated cheese, if desired.
Serving suggestion: Serve with toasted garlic bread.