Neapolitan Beef Pizzaiola in Garlic and Oregano Tomato Sauce

What you need

• 500 g (1 lb) thin beef slices, topside, chuck or veal, cut about 5 mm (1/4 in) thick
• 3 tbsp extra-virgin olive oil
• 2 cloves garlic, peeled and lightly crushed
• 360 ml (1 1/2 cups) tomato passata
• 1 tsp dried oregano
• salt, to taste
• black pepper, to taste
• 1 handful fresh basil leaves, optional

Method

Restated from the original video

1. 1

   Warm the olive oil in a wide frying pan over medium heat. Add the garlic and let it sizzle gently until pale gold, about 2 min.

2. 2

   Pour in the passata, then swirl 2-3 tbsp water around the jar or measuring jug and add that too.

3. 3

   Simmer over low heat, stirring now and then, until the sauce thickens slightly, about 15 min.

4. 4

   Meanwhile, snip the fat at the edges of each slice of beef in 2-3 places so it does not curl in the pan.

5. 5

   Lay the slices between two sheets of baking paper and tap them with a meat mallet or rolling pin to an even 3-4 mm (1/8 in). Cut very large slices in half.

6. 6

   Stir the oregano into the sauce, season with salt and pepper, and fish out the garlic.

7. 7

   Slide the beef into the sauce in a single layer and spoon some sauce over each slice.

8. 8

   Cook for 2 min, turn the slices and cook 2 min more, until the meat is just cooked through and tender.

9. 9

   Tear the basil over the top and serve straight from the pan.

Imported from giallozafferano.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.