Beef Scallops(With Fresh Tomato Sauce)

* Exported from MasterCook *

Beef Scallops (With Fresh Tomato Sauce)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Tomatoes Vegetables
Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 beef top round -- (1 lb.)
steaks -- each cut about
1/4-inch thick
water
5 Medium tomatoes
1/4 C. salad oil
1 Tbsp. sugar
1 1/2 Tsp. salt
1 Tsp. basil
1 Tbsp. cornstarch

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


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