2 cloves of garlic
2 chopped onions
1 cup (chopped) of butter
3 tablespoons of wheat flour
1 piece of alcatra (1.4 kg)
Salt to taste
Ground black pepper to taste
1/2 bottle of dry red wine
2 cloves of garlic
2 chopped onions
1 cup (chopped) of butter
3 tablespoons of wheat flour
1 piece of alcatra (1.4 kg)
Salt to taste
Ground black pepper to taste
1/2 bottle of dry red wine
Fry the garlic and onion in half a cup of butter
Add the flour and stir constantly
Set aside
In a cast-iron skillet, brown the meat with the remaining butter
Add salt, black pepper, fried onion and garlic, and add the wine
Let it simmer on low heat for 30 minutes
Cut the meat perpendicular to the fibers
Arrange on a platter with the glaze and serve immediately.
