Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  lean rump steak
                        ***MEXICAN SAUCE***
  1         tablespoon  oil
     1/2                a spanish onion finely chooped
  1              clove  garlic crushed
  1        1 ounce can  tomatoes
  2        tablespoons  tomato puree -- (paste)
     1/2      teaspoon  chill powder
  1                     fresh green chilli seeded and finely
                        -- chopped
                        salt and pepper

Preparation:

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. Reomve 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 ith the meat cooked in the hot oil.

Nutritional Information:

138 Calories (kcal); 14g Total Fat; (86% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 127mg Sodium