beef scallops with fresh tomato sauce

How To Make beef scallops with fresh tomato sauce

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