Ingredients
2-1/4 pounds small pieces of beef
5 onions, thinly sliced
2-1/4 pounds tomatoes, sliced
1 tablespoon cornflour (cornstarch)
cooking oil
Salt and pepper

Directions
Slice beef 1 inch thick then pound to tenderize. Place in pot, alternating layers of onions, beef, and tomatoes and sprinkling each layer with seasoning. Press, weighing down, add 1 cup of water, and cook over low flame for 30-40 minutes.

Separate the beef from vegetables and fry the beef. Remove onto serving dish and keep warm. Whirl the cooked vegetables with their remaining juice in blender, strain, and return to stewing pot. Adjust seasoning, stir in cornflour, and cook for 2-3 minutes. Pour over warm beef.

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