Mexican Fondue

Course : Fondues
Serves: 4-6
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2 pounds lean rump steak
1 tablespoon oil
1/2 medium a spanish onion finely chooped
1 clove garlic crushed
11 ounces tomatoes
2 tablespoons tomato puree -- (paste)
1/2 teaspoon chill powder
1 medium fresh green chilli seeded and finely chopped
1 teaspoon salt and pepper

Preparation / Directions:

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

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