Beef Slices with Tomatoes and Oregano (Naples)

Meat

Ingredients

Frying beef, about 2 1/2 pounds - 6 slices

Ripe tomatoes - 2 pounds

Olive oil - 1/2 cup

Garlic, crushed - 2 cloves

Salt and pepper

Fresh oregano - 2-3 sprigs

Dry white wine, optional - 1/2 cup

Beat the slices of beef with a cutlet bat until very thin, take care not to break them. Discard any skin and sinews. Peel and chop the tomatoes, discarding seeds.

Heat the oil in a large frying pan, brown the garlic cloves and discard them. Brown the meat slices very quickly on both sides in the same oil. Sprinkle them lightly with salt and keep them warm between two plates. Add the tomatoes to the oil in the pan, season with salt, freshly ground pepper and plenty of oregano, finely chopped. Add the wine, if used, and cook over a moderate heat until the tomatoes are soft but not reduced to a pulp.

Arrange the beef slices in a wide shallow pan, smother them with the tomatoes, cover and simmer for a few minutes only to reheat the meat.

Serves 6