beef scallops with fresh tomato sauce
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Ingredients For beef scallops with fresh tomato sauce
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2beef top round steaks, 1 pound each, cut into 1/4 inch thick
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5tomatoes
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1/4 csalad oil
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1 Tbspsugar
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1.5 tspsalt
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1 tspbasil
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1 Tbspcornstarch
How To Make beef scallops with fresh tomato sauce
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1About 45 minutes before serving: On cutting board with meat mallet or dull edge of French knife, pound each beef top round steak to 1/8-inch thickness.
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2Cut steaks into about 6 x 3-inch pieces.
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3In 3-quart saucepan over high heat, heat 3-inches water to boiling; add tomatoes.
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4Cook 30 seconds.
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5With slotted spoon, remove tomatoes to large bowl of cold water; remove from water and slip off skins.
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6Cut out stem end.
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7Chop 3 tomatoes; slice remaining 2 tomatoes.
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8Set aside.
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9In 12-inch skillet over medium-high heat in hot salad oil cook steak, a few pieces at a time, until browned on both sides with pancake turner, removing pieces to warm platter as they brown.
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10Keep steaks warm.
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11Reduce heat to medium.
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12To same skillet add chopped tomatoes, green onions, sugar, salt and basil.
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13In cup with spoon, mix cornstarch and 1/2 cup water until smooth; gradually stir cornstarch mixture into tomato mixture and cook, stirring constantly until mixture thickens and boils; cook 1 minute.
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14Add sliced tomatoes; heat through.
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15Gently spoon tomato mixture over and around steaks.
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16Makes 8 servings
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