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