Beef Mexico

Ingredients:

3 medium red potatoes
4 tbsp vegetable oil
1 large green pepper, de-seeded and chopped
1 large onion, chopped
700g/1½beef tenderloin, cubed
2 large tomatoes, peeled and chopped
a little beef stock
salt
freshly ground black pepper
chopped coriander leaves to garnish

Par-boil the potatoes in water for about 5 minutes.
Peel and cut into cubes. Heat the oil in a frying pan, sauté the potatoes until browned and set aside.
In the same pan sauté the green pepper and onion briefly, add the beef and tomatoes, and, when the meat has browned, add the potatoes and a little beef stock and bubble for about 20 minutes until the meat is tender and the sauce is reduced.
Season to taste with salt and pepper and sprinkle with coriander just before serving.

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| Yield: 4 |