Ingredients:

4 large beef cutlets, preferably thin cut sirloin

1 pack (12 Oz) baby Bella mushrooms, cleaned and sliced

1 1/2 cup crushed tomatoes

6 TBSPs olive oil 

Crushed garlic, 3 large cloves

1 tsp dry oregano

Salt and pepper to taste 

Directions:

Place 3 TBSPs olive oil in a large sauté pan.

Add 1/2 of the crushed garlic.

Sauté briefly and add sliced mushrooms.

Add salt to taste and cover pan.

Cook mushrooms on medium-low flame until wilted.

Remove mushrooms from pan and set aside.

Without washing pan, add the remaining 3 TBSPs of olive oil to it.

Season meat on both sides with salt and pepper to taste.

Heat oil on medium heat.

Add meat slices and quickly sauté one minute on each side.

Add crushed tomatoes, mushrooms, oregano, and the rest of the crushed garlic.

Stir to mix ingredients and cover pan.

Simmer, covered on low for 15 minutes.

Adjust seasoning, if needed.

Serve hot. 

TIPS:

Thin cut sirloin works best for this recipe. You can substitute beef with pork or chicken cutlets but increase cooking time accordingly.

You can use fresh chopped tomatoes instead of canned. I prefer crushed tomatoes from Italy that come in a carton. If sauce is too thick, add a little water.

This recipe is very good served on a bed of polenta because the sauce dresses the polenta well. If you serve it with polenta, feel free to add extra crushed tomatoes….you’ll thank me later. 😜