• 800 g beef cutlets, thinly sliced
• 1 tomato, chopped
• 1 onion, chopped
• 2 whole cloves
• 1 bay leaf
• 1/2 teaspoon paprika
• 1/2 teaspoon parsley, chopped
• 1/4 teaspoon garlic powder
• 1/2 teaspoon cinnamon
• 1 cup tomato juice
• 1 tablespoon red wine vinegar
• 1 tablespoon olive oil
• salt
• pepper

Wash thoroughly the beef cutlets. Preheat oven at 220 C. In a bowl mix together the parsley, garlic powder, 1/4 teaspoon cinnamon, salt and pepper with olive oil. Marinate the cutlets with the mixture. Put cutlets in a baking pan. Lower heat to 180 C and bake until cutlets get golden brown.

Meanwhile, sauté onion in a skillet, in low heat. Add 1/4 teaspoon cinnamon, cloves, bay leaf and paprika. Stir for 5 minutes. Add chopped tomato and cook for another 3-5 minutes. Pour vinegar and tomato juice and simmer until the sauce thickens.

Serve cutlets on a flat platter and accompanied by the sauce in a bowl on the side or pour over cutlets.