B
ButterSticks
Guest
Ingredients
12 ounces boneless lean leg of lamb or beef sirloin steak
1 tablespoon olive oil or cooking oil
1 large onion, cut into wedges
1 teaspoon bottled minced garlic or 2 cloves garlic, minced
1 6-ounce can tomato paste
1/2 cup tomato juice
1/2 cup water
1/4 cup cider vinegar or red wine vinegar
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 medium zucchini, halved lengthwise and sliced (1-1/4 cups)
Hot cooked orzo or other pasta
Crumbled feta cheese
Chopped walnuts or snipped fresh parsley (optional)
Directions
1. Trim any separable fat from meat. Thinly slice meat across the grain into bite-size pieces. In a 10-inch skillet heat oil; stir-fry meat for 2 to 3 minutes or until done. Remove meat from skillet.
2. Add onion and garlic to skillet; stir-fry for 1 minute. Stir in tomato paste, tomato juice, water, vinegar, oregano, cumin, and cinnamon. Add zucchini; bring to boiling. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Return meat to skillet; heat through. Serve over hot cooked orzo or other pasta; sprinkle with feta cheese and, if desired, walnuts or parsley.
Makes 4 servings.
12 ounces boneless lean leg of lamb or beef sirloin steak
1 tablespoon olive oil or cooking oil
1 large onion, cut into wedges
1 teaspoon bottled minced garlic or 2 cloves garlic, minced
1 6-ounce can tomato paste
1/2 cup tomato juice
1/2 cup water
1/4 cup cider vinegar or red wine vinegar
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 medium zucchini, halved lengthwise and sliced (1-1/4 cups)
Hot cooked orzo or other pasta
Crumbled feta cheese
Chopped walnuts or snipped fresh parsley (optional)
Directions
1. Trim any separable fat from meat. Thinly slice meat across the grain into bite-size pieces. In a 10-inch skillet heat oil; stir-fry meat for 2 to 3 minutes or until done. Remove meat from skillet.
2. Add onion and garlic to skillet; stir-fry for 1 minute. Stir in tomato paste, tomato juice, water, vinegar, oregano, cumin, and cinnamon. Add zucchini; bring to boiling. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Return meat to skillet; heat through. Serve over hot cooked orzo or other pasta; sprinkle with feta cheese and, if desired, walnuts or parsley.
Makes 4 servings.