1kg ripe tomatoes
6 cloves garlic
2 large onion
250g brown cap mushrooms
4 thick top rump steaks
120cl red wine

Scald the tomatoes in boiling water, skin and chop. Peel the garlic and one of the onions and finely slice. Melt 50gms of butter in a heavy bottomed saucepan and add the tomatoes, garlic and onion. Season well with salt, plenty of freshly ground black pepper and oregano. Cook long and slow until much reduced.

Slice the remaining onion and the mushrooms. Cover the bottom of a heavy casserole dish with the sliced mushrooms. Put the prepared tomatoes on top and follow with a layer of sliced onions. Place the steaks on top, season well and cover with the wine. Put uncovered into a hot, pre heated oven and cook for about one hour. serve with a green vegetable.

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