Beef pizzaiola with parsley potatoes

Ingredients

For 1 serving

• Beef top round140 g
• Canned peeled tomatoes150 g
• Capers1 teaspoon
• Dried oreganoto taste
• Garlic1 clove
• Potatoes200 g
• Parsleyto taste
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Method

1. Put a pan of water on to boil. Peel the potatoes and cut them into chunks of about 3 cm.
2. Salt the water once boiling and cook the potatoes for 15 minutes, until easily pierced with a fork; drain and dress them with half the oil, chopped parsley and a pinch of salt.
3. Meanwhile heat the remaining oil in a wide frying pan over low heat with the crushed garlic clove for a minute, until just golden.
4. Add the peeled tomatoes crushed with a fork, the rinsed capers and the dried oregano, salt and simmer over medium heat for 8 minutes, until the sauce thickens; discard the garlic.
5. Season the beef slices with salt and pepper, lay them in the sauce in a single layer and cook for 3–4 minutes, turning halfway, until no longer red but still tender: cooked too long they turn tough.
6. Serve the slices covered in sauce with the potatoes.