Beef Scallops with Fresh Tomato Sauce
Scallops of round steak are pounded thin, dredged in flour and pan-fried, and served with savory sauce of tomatoes and green onions seasoned with basil. Serve with a side of your favorite pasta.
1 pound round steak
3 cups water
5 tomatoes, sliced
1/4 cup vegetable oil
2 tablespoons chopped green onions
1 tablespoon granulated sugar
1 1/2 teaspoons salt
1 teaspoon dried basil leaves
1 tablespoon cornstarch
- Pound round steak to 1/8-inch thick. Cut into serving pieces.
- In a saucepan over high heat, bring water to boiling; add tomatoes and cook for 30 seconds. With a slotted spoon, remove the tomatoes to a large bowl of cold water. Remove from the water and slip off the skins and cut out the stem end. Chop three of the tomatoes and slice the remaining tomatoes; set aside.
- In a skillet over medium-high heat, heat oil and cook the round steak, a few pieces at a time, until browned on both sides; set aside and keep warm. Reduce the heat to medium then add the chopped tomatoes, chopped green onions, sugar, salt, and basil.
- Dissolve cornstarch a tablespoon or two of skillet mixture then stir in cornstarch and cook, stirring constantly, until the mixture thickens and boils; cook for 1 minute. Add the sliced tomatoes and heat through. Spoon the tomato mixture over the steaks.
Makes 4 servings.