7 slices of 1/8 inch thick, trimmed beef cutlets, preferably eye of round
1/4 cup olive oil
1/4 cup fresh Italian parsley, finely chopped
1 1/2 Tbl. dried oregano
2 cups chicken broth
3 Tbl. tomato sauce
1 clove garlic, finely chopped
Tenderize beef cutlets and cut into medallions. Heat olive oil in pan and add garlic, oregano and parsley and saute slightly. Do not brown. Add beef and saute until pink color is gone. Add chicken broth and tomato sauce and let simmer until all or most of the liquid is gone, about 20 to 25 min.
Serve over rice or a small pasta such as rosamarina, stelline, acini di pepe or with crusty Italian bread or foccacia.