Just 4 u
2 lb. rib roast (4 steaks or club steaks)
2 oz. lard or 3 tablespoons oil
1 clove garlic
red pepper (optional)
1 tablespoon parsley, chopped fine
1 teaspoon salt
freshly ground tomatoes (Italian plum)
1/4 cup dry red wine
2 tablespoon oil
Chop the lard and garlic very fine. Brown in a frying pan, add tomatoes, 1
glass of water, add wine. Cook slowly for 15 minutes. Stir occasionally and
then add salt and pepper to taste.
In another pan saute steaks in oil until brown on both sides. Place steak
in sauce and cook in 300F oven for 15 to 20 minutes. Garnish with parsley.
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