Mexican fondue

Yield: 4 Servings

Measure Ingredient
2 pounds Lean rump steak
1 tablespoon Oil
½ \N Spanish onion -- finely
\N \N Chopped
1 \N Garlic clove -- crushed
14 ounces Can tomatoes
2 tablespoons Tomato puree
½ teaspoon Chilli powder
1 \N Fresh green chilli -- seed &
\N \N Chop
\N \N Salt and pepper

Cut meat into 1 inch cubes and put on a serving plate.

To make sauce, heat oil in a saucepan, add onion and garlic and cook gently until softened. Stir in tomatoes and their juice, tomato puree and chilli powder. Simmer, uncovered for 10 minutes. Remove from heat and puree in blender until smooth. Return to the heat, add chopped chilli and simmer for a further 15 minutes. Season with salt and pepper. Serve with meat cooked in oil.

Recipe By :

From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est

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