Beef escallopes with fragrant tomato sauce

Easy and simple and without spending too much of your time in the kitchen, this recipe will please you and your family to the full. The tender escalopes smothered in this delicious, sweet tomato sauce will become one of your favourite Sunday meals

Adapted from a recipe of Vicky Smyrli,
from a leaflet of the Greek Supermarket "AB Vassilopoulos"

Ingredients (for 4 people):
4 beef escalopes (150gr. each slice)
500gr. ripe but firm tomatoes
2 large cloves of garlic, thinly sliced
1 tbsp of finely chopped fresh oregano (or 1/2 tbsp of dried)
4 tbsp of olive oil
1 tsp of granulated sugar
1 small glass of white dry wine
1 pinch of ground allspice
salt
pepper

Method:
Dip the tomatoes in a pot with boiling water and blanch for 2-3 minutes. Leave aside to cool and then peel. Discard the seeds and chop in small cubes.

In a wide, heavy-bottomed pot warm the oil in medium heat and sauté the garlic stirring with a wooden spoon until it is translucent but not browned.

Add the tomatoes in the pot, the oregano, salt and pepper, the wine, the sugar, the allspice, cover with the lid, turn the heat to medium-low and cook the sauce for about 20-25 minutes keeping an eye so not to allow the sauce to stick at the bottom. It is better if you do not add any more liquids in because you need the sauce rather thick.

Cook the escalopes in a lightly greased non-stick frying pan in high heat until they are coloured on both sides.

Serve the escalopes, pouring over with the tomato sauce and sprinkling with some more oregano. Pasta, rice pilaf, fried or mashed potatoes all go perfectly well with the recipe.