---------- Recipe via Meal-Master (tm) v8.01

     Title: Italian Sirloin Stew
Categories: Beef, Soups/stews, Italian
     Yield: 4 servings

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     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  Beef 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

   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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