Sirloin steak; cut 1" thick, 1/8 ts Red pepper; ground boneless 14 1/2 oz Tomatoes; canned, with juice
1 gross
Garlic clove; crushed 1 c Beef broth
2 Esslöffel
Olive oil; divided 2 md Zucchini; cut in 1/4" slices
2 mittel
Onions; cut in 1/4" slices Parmesean cheese; grated
1 Teelöffel
Basil; dried - optional
die Zubereitung:
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.
