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MEXICAN FONDUE

2 lb lean rump steak
1 tablespoon oil
1/2 a Spanish onion finely chooped
1 clove garlic crushed
14oz can tomatoes
2 tablespoons tomato puree (paste)
1/2 teaspoon chill powder
1 fresh green chilli seeded and finely chopped
salt and pepper

Cut meat int 1" cubes and put onto a serving plate. To make the
Mexican sauce heat the oil in a saucepan; add onion and garlic and
cook gently until softened. Stur in tomatoes and their juice tomato
puree and chilli powder. Simmer uncovered for 10 minutes.

Remove the sauce from the heat and puree in a blender or food
processor unti smooth or press through a sieve to give a smooth
sauce. Return to the heat add the chopped chilli and simmer for
a further 15 minutes. Season with salt and pepper. Serve with the
meat cooked in the hot oil.

(Serves 4-6)

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