Braciole al La Pizziola
Ingredients
- Extra Virgin Olive Oil - 1/4 cup
- Garlic - 1 clove peeled
- Beef - 6 thin slices
- Tomatoes - 1 lb. peeled and coarsely chopped
- Salt - to taste
- Black Pepper - to taste
- Oregano - 2 tsp.
- Pasta - cooked and drained (substitute for rice)
- Rice - cooked and drained (substitute for pasta)
Instructions
Heat oil with garlic in heavy skillet on high. Add meat and brown on both sides. You can use braciole beef, flank steak or chuck steak. If you use chuck steak, cook it whole not sliced. Add the tomatoes, season with salt and pepper. Bring to boil. Turn down heat, sprinkle the oregano over meat and tomato mixture; partially cover the pan and cook for 20 minutes more to reduce the sauce before serving. Pour sauce over pasta or rice, place sliced steak on top.
