2 pieces flank steak

Cook meat in a pressure cooker with water and salt for about 25 to 30 minutes. Cut into 2-inch slices, then shred. Save broth for Vermicelli Soup.

Sauce:

olive oil
1 diced onion
3 garlic cloves, chopped fine
1/2 green pepper, sliced
2 bay leaves
oregano
1 (16 oz.) can whole tomatoes
1 (15 oz.) can tomato sauce
dash of sugar
salt and pepper, to taste

In olive oil fry onion, garlic, green pepper, bay leaves and oregano. Add whole tomatoes, tomato sauce, sugar, salt and pepper. Add shredded meat to sauce. Serve over rice.