|Onion||1 Large, sliced|
|Veal kidney||1 Small, trimmed and separated|
|Tomatoes||2 , peeled, seeded and chopped|
|Green pepper||1 , chopped|
|Red wine||2⁄3 Cup (10.67 tbs)|
|Beef stock||2⁄3 Cup (10.67 tbs)|
To make the sauce, saute the onion in butter for 5—8 minutes, until soft but not brown.
Add the kidney, tomatoes and pepper and simmer a further 5 minutes.
Add the wine, stock and oregano, bring to the boil and simmer for 5 minutes.
Pan-frv the steaks to your taste.
Spoon the sauce over and serve immediately.