---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Italian Sirloin Stew
  Categories: Beef, Soups/stews, Italian
       Yield: 4 servings
  
 -----------------------------BARB DAY - GWHP32A-----------------------------
       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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