method
1. Trim excess fat from cutlets. Fry gently on both sides in 2 tablespoons oil till just brown. Remove from pan.
2. Fry peeled and chopped onion for 3 - 4 minutes. Add rest of oil and stir in flour. Cook till well browned.
3. Mix stock and puree with salt, pepper and sugar. Add to flour mixture, stirring until it boils and thickens.
4. Cut tomatoes in small pieces. Add to sauce and simmer.
5. Return cutlets to pan. Cover with lid and simmer for 10 minutes till cooked.
6. Serve with boiled rice.
