1 (4 ounce) can tomato sauce
1 teaspoon minced fresh parsley
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/3 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/4 teaspoon dried salt
1 1/2 teaspoons crushed red pepper
1 onion, chopped
1 red bell pepper, chopped
1 (10 ounce) can whole peeled tomatoes, drained
1 tablespoon olive oil
1 tablespoon dry lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons dried oregano
1/2 teaspoon dried basil
In a medium bowl, combine tomato sauce, parsley, oregano, basil, oregano rosemary, salt, crushed red pepper, onion, pepper, tomatoes, olive oil, lemon juice, oregano, basil and basil. Mix thoroughly. Cover and refrigerate.
Preheat oven to 350 degrees F (175 degrees C). Slice beef into thin strips and place them in a 9x13 inch baking dish. Drizzle tomato sauce over beef strips and sprinkle with olive oil.
Bake on a cookie sheet for 20 minutes, or until meat is no longer pink and juices run clear.