INGREDIENTS
| 2 | t | olive oil or butter |
| 1 | lb | beef tenderloin cut into thin slices |
| 3 | thinly sliced onions | |
| 2 | cloves of garlic minced | |
| 1 | can | whole Roma tomatoes (398 ml.) |
| 1 | fistful | finely chopped parsley |
| 1 | t | dried oregano flakes |
| 1 | bay leaf | |
| salt | ||
| freshly ground black pepper | ||
| chopped fresh cilantro or parsley |
PROCEDURE
In large nonstick skillet, heat olive oil over medium high heat. Sauté beef slices for 2 minutes. Add onion slices, garlic, tomatoes, parsley and bay leaf. Break up tomatoes with nonstick spatula. Sprinkle on oregano. Season to taste with salt and pepper. Heat to simmering. Cover and cook for 30 minutes, stirring occasionally.
When too much liquid from the
tomatoes builds up, remove the lid and allow it to evaporate.
Garnish with cilantro.
Serve over brown rice, or with oven-roasted veggies.
Yield: 6 servings
Adapted from: Kay Spicer’s Multicultural Cooking