Sauté the onion and garlic with 1 pinch of sugar in a saucepan with olive oil. Add the tomatoes and cook in an open pot for about 5 minutes. Add the olives, capers and oregano and cook for another 2-3 minutes, seasoning with salt and pepper.
Season the meat with salt, season with pepper and roast in a little olive oil until golden brown on both sides. Now arrange and bring to the table with the sauce and white bread or possibly spaghetti.
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