| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Fondue, Mexican |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean rump steak |
| 1 |
tb |
Oil |
| 1/2 |
|
Spanish onion — finely |
|
|
Chopped |
| 1 |
|
Garlic clove — crushed |
| 14 |
oz |
Can tomatoes |
| 2 |
tb |
Tomato puree |
| 1/2 |
ts |
Chilli powder |
| 1 |
|
Fresh green chilli — seed & |
|
|
Chop |
|
|
Salt and pepper |
INSTRUCTIONS
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.
Posted to MC-Recipe Digest V1 #146
Date: Wed, 10 Jul 1996 14:53:19 +0000
From: Susan Taft <jr03@typhoon.dial.pipex.net>
A Message from our Provider:
“God promises a safe landing, not a calm passage.”