3 pounds beef Veal, sliced from bone
3 1/2 cups tomato juice
8 grinders
6 cloves garlic, crushed
2 (16 ounce) cans evaporated milk
8 small tomatoes in seeded bag, juiced
8 teaspoons olive oil
8 eggs
1 cup crushed red grape
Slicize the beef and place the sliced beef in a large, heavy skillet. Sprinkle tomato juice over the beef. Add the garlic salt and oil. Cook over medium heat for 2 minutes.
Add tomatoes. Stir. Taste the juice and add to the meat mixture. Season with salt and pepper. Cook for at least 2 minutes. If the salt and pepper mixture is too hot, adjust the stovetop water your favorite way rather than pureeing. When meat is browned and slightly moist, stir in wine. Transfer meat to a serving plate and pour tomato mixture over all. Top with hot poached lemons and serve over rice or pasta with fresh pasta sauce or wine.