Recipe - Mexian Fondue

2 pound Lean rump steak; cubed

DIPPING SAUCE
1 tablespoon Oil
One half Spanish onion; finely
chooped
1 Clove garlic; crushed
1 4 ounce can tomatoes
2 tablespoon Tomato paste
One half teaspoon Chill powder
1 Fresh green chili; seeded
and chopped
Salt and pepper

1. Cut meat into 1" cubes and put onto a serving plate.

2. To make the Mexican sauce heat the oil in a saucepan; add onion and
garlic and cook gently until softened.

3. Stir in tomatoes (including juice), tomato puree and chili powder.
Simmer uncovered for 10 minutes.

4. Remove the sauce from the heat and puree in a blender or food processor
unti smooth.

5. Return to the heat add the chopped chili and simmer for a further 15
minutes.

6. Season with salt and pepper. Serve with the meat cooked in the hot oil.

Formatted and Busted by RecipeLu recipelu@recipelu.com
Posted to recipeludigest Volume 01 Number 173 by RecipeLu
recipelu@geocities.com on Oct 28, 1997