Mexican Fajita Fondue

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

Directions:
Cut meat into 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. Stir in tomatoes and their juice tomato puree and Chili powder. Simmer uncovered for 10 minutes. Remove the sauce from the heat and puree in a blender or food processor until smooth or press through a sieve to give a smooth sauce. Return to the heat add the chopped Chili and simmer for a further 15 minutes. Season with salt and pepper. Serve with the meat cooked in the hot oil. (Serves 4-6)