Ingredients

How to make it

  • Place 2-3 tbsp of olive oil on the bottom of a large saucepan and pour over medium heat.
  • Peel the garlic and mash it with the back of the knife. Add it to the oil.
  • Sprinkle the veal fillets well with ground black paper and when the oil is hot enough arrange them on the bottom of the saucepan.
  • While the meat is cooking from one side, peel the tomatoes and slice them into a very thin juliene.
  • Turn the fillets on the other side and add the tomato juliene, then water. Sprinkle with salt and dry oregano. Stir with a fork to combine the meat and the tomatoes. Cover, bring heat to low and cook stirring occasionally until the tomato paste thickens well, about 30 minuters.
  • Remove from the heat, transfer into a large serving plate and serve warm into the center of the table.
  • Usually italians eat this as a side dish after the traditional pasta:):)

Reviews & Comments 1

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  • kristopher 8 years ago
    This sounds soo good Stella! Any particular tomato variety you prefer?

    This was featured on the homepage today!
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