1/4 c. salad oil
2 lb. beef or veal cubed steaks
6 med. tomatoes
Cold water
1/4 c. chopped green onions
2 tbsp. sugar
1 tsp. salt
2 tsp. basil
2 tbsp. cornstarch

In 10 or 12 inch skillet over medium-high heat, in hot salad oil, cook steaks, a few at a time, 2 or 3 minutes on each side or until desired doneness; place on platter and keep warm. Chop 3 tomatoes and slice the rest.

Reduce heat to medium to same skillet, add 1/4 cup water, chopped tomatoes, green onions, sugar, salt and basil. Blend cornstarch and 1/4 cup water until smooth; gradually stir into tomato mixture and cook, stirring, until thickened. Add sliced tomatoes; cook until heated through. Spoon over steaks.