Instructions: In nonstick skillet, heat olive oil over medium-high heat. Saute beef slices for 2 minutes. Add onion slices, garlic, tomatoes, parsley, and bay leaf. Season to taste with salt and pepper. Heat to simmering. Cover and cook for 30 minutes.

When too much liquid from the tomatoes builds up, remove the lid and allow it to evaporate.

Garnish with cilantro.

This recipe yields 6 servings.

Serving size: 1/6 recipe.

Comments: Both Portuguese and Spanish cooks have always used olive oil extensively in their cooking. When as little is used as in this recipe, which helps cut down the fat, the author recommends using top quality extra virgin olive oil. Its flavor makes a difference.

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