Scaloppine alla Pizzaiola

(Veal Pizzaiola)

8 slices of best end of beef
1 tin of diced tomatoes or 1 lb ripe diced tomatoes
1 garlic clove
Oregano
1/2 cup white wine
3 tbsp extra virgin olive oil
Salt and pepper

Directions:


Heat the olive oil and garlic in a non-stick pan and when it is hot fry the meat slices on both sides. When they are golden brown set them aside and put the tomatoes in the same pan, with the oregano, salt and pepper and reduce the sauce. Put the meat back into the pan and add the white wine, raise the heat to evaporate the wine for a minute or two. Serve hot. Serves 4.

That's it!

Thanks Vernalisa