1 1/4 to 2 lbs. top or bottom round
4 tbsp. olive oil
1 garlic clove
2 c. peeled plum tomatoes
1 1/2 tsp. salt
1 tsp. oregano
1 tsp. chopped parsley

Heat the olive oil over medium heat. Brown the meat slices quickly in the oil, turning them as soon as possible and removing them to a warm platter the minute both sides are barely done.

Slice the garlic clove in half; saute it until golden in the olive oil and discard it. Add the salt and oregano and cook over medium heat for about 15 minutes or until thickened to sauce consistency. Put the meat slices and their now accumulated juices back in the sauce. Add the parsley; stir gently and simmer another 5 minutes.