Manzo meat with pizzaiola

Ingredients for 2 servings:

• 3 beef roulades
• lots of olive oil
• 1 onion(s)
• 1 clove(s) garlic
• 1 tbsp oregano, dried
• 1 can tomato(s), chunky, 400 g
• salt and pepper
• n. B. Olives, chopped
• n. B. capers, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Beef with pizzaiola sauce

Peel and finely chop the onions and garlic. Season the roulades with salt and pepper, and halve or third them if desired. Heat enough olive oil in a pan to reach about 1/2 cm in height. Brown the meat one at a time and then remove it. Fry the onions and garlic in the same pan until golden brown; you may need to add a little more oil. Add the tomatoes, fill the can with water, and add it as well. Stir the oregano into the sauce and bring everything to a boil. Add the meat to the tomatoes and simmer over low heat for about 30 minutes, until the sauce thickens. Season again with salt and pepper. If you like, you can stir chopped olives and/or capers into the finished sauce. Serve the pizzaiola with baguette or penne.