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| 1 x ca. 450 g | Sirloin steak; cut 1" thick, boneless |
| 1 gross | cloves garlic crushed |
| 2 Esslöffel | olive oil divided |
| 2 mittel | Onions; cut in 1/4" slices |
| 1 Teelöffel | Basil dired |
| 1/8 Teelöffel | Red pepper ground |
| 14 1/2 x ca. 30 g | Tomatoes; canned, with juice |
| 1 Tasse | beef broth |
| 2 mittel | Zucchini; cut in 1/4" slices |
| | Parmesean cheese; grated optional |
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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
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