John Myers
Ingredients for 4 servings:
- 4 beef steaks, e.g. B. Entrecôte, 150 g – 180 g each
- 400 ml tomatoes, chopped from the can
- 2 garlic cloves
- 1 tbsp, heaped oregano, dried
- 3 tbsp extra virgin olive oil
- 1 tbsp, heaped tomato paste
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Peel and press the garlic. Flatten the beef steaks under cling film to a thickness of about 2-3 mm. Cut into slices of about 8 cm, season with salt on both sides. Heat 2 tablespoons of olive oil in a wide frying pan and fry the crushed garlic cloves over medium heat until browned. Remove from the pan, increase the heat, and sear the meat for 2 minutes on each side. Remove from the pan, season with pepper, and set aside. Add the chopped tomatoes to the pan and stir to remove any cooking juices. Stir in the oregano and simmer the sauce gently for 10 minutes over low heat. Add the meat and cook for another 10 minutes at a simmer. Then dissolve the tomato paste in a cup of warm water and stir into the sauce. Remove the pan from the heat, season with salt and pepper, finish with a drizzle of olive oil, and serve. In Italy, veal is usually used for this dish. Pork, turkey, and even tender beef also work. The meat should definitely be suitable for pan-frying. Side dishes include short pasta, gnocchi, or vegetables.
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