STEAK WITH TOMATO SAUCE RECIPE RECIPES

Steps:

• In a 10 or 12 inch skillet over medium-high heat, in hot salad oil, cook steaks, a few at a time, 2 or 3 minutes on each side or until of desired doneness; place on warm platter and keep warm.
• Chop 3 tomatoes and slice 3.
• Reduce heat to medium; to same skillet add 1/4 cup water, chopped tomatoes, green onions, sugar, salt and basil.
• In cup, blend cornstarch and 1/4 cup cold water until smooth; gradually stir into tomato mixture and cook stirring until thickened.
• Add sliced tomatoes and cook until heated through.
• Spoon tomato mixture over steaks.

Steps:

• Place beef in 3-quart saucepan; add enough water to cover beef by 1 inch. Stir in remaining steak ingredients. Heat to boiling over medium-high heat. Reduce heat to low. Cover; simmer 50 to 60 minutes or until beef is tender enough to shred. Remove beef from liquid; discard liquid. Cool beef 15 minutes or until easy to handle. To shred beef, using 2 forks, pull beef apart along the grain of the meat.*
• In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is transparent. Reduce heat to medium. Stir in wine; cook 30 to 60 seconds, stirring constantly, until slightly reduced.
• Stir in all remaining sauce ingredients except bell pepper and parsley. Cook uncovered about 7 minutes or until slightly thickened. Stir in shredded beef and bell pepper. Cover; cook 5 to 8 minutes longer, stirring occasionally, until bell pepper is crisp-tender and beef is thoroughly heated. Sprinkle with parsley before serving.