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beef scallops with fresh tomato sauce

Ingredients For beef scallops with fresh tomato sauce

  • 2
    beef top round steaks, 1 pound each, cut into 1/4 inch thick
  • 5
    tomatoes
  • 1/4 c
    salad oil
  • 1 Tbsp
    sugar
  • 1.5 tsp
    salt
  • 1 tsp
    basil
  • 1 Tbsp
    cornstarch

How To Make beef scallops with fresh tomato sauce

  • 1
    About 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.
  • 2
    Cut steaks into about 6 x 3-inch pieces.
  • 3
    In 3-quart saucepan over high heat, heat 3-inches water to boiling; add tomatoes.
  • 4
    Cook 30 seconds.
  • 5
    With slotted spoon, remove tomatoes to large bowl of cold water; remove from water and slip off skins.
  • 6
    Cut out stem end.
  • 7
    Chop 3 tomatoes; slice remaining 2 tomatoes.
  • 8
    Set aside.
  • 9
    In 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.
  • 10
    Keep steaks warm.
  • 11
    Reduce heat to medium.
  • 12
    To same skillet add chopped tomatoes, green onions, sugar, salt and basil.
  • 13
    In 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.
  • 14
    Add sliced tomatoes; heat through.
  • 15
    Gently spoon tomato mixture over and around steaks.
  • 16
    Makes 8 servings

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