2 kg of lizard
1 large onion cut into rings
3 cloves
1 tablespoon of salt
6 grams of black pepper
1 liter of beef broth
1 1/2 cups of red wine
3 sprigs of rosemary
3 tablespoons of butter or margarine
6 small onions
6 small potatoes
4 carrots cut into sticks
2 kg of lizard
1 large onion cut into rings
3 cloves
1 tablespoon of salt
6 grams of black pepper
1 liter of beef broth
1 1/2 cups of red wine
3 sprigs of rosemary
3 tablespoons of butter or margarine
6 small onions
6 small potatoes
4 carrots cut into sticks
Place the meat in a dish
Add the onion, cloves, salt, black pepper, rosemary, and red wine
Cover with aluminum foil and refrigerate for one day
Turn the meat occasionally
When cooking time arrives, remove the meat from the dish. Reserve
Reduce the red wine to a small pan
Heat over medium heat
Add the beef broth and bring to a boil
While that's happening, melt the butter or margarine in another pan
When hot, add the meat and let it brown on all sides
Add the beef broth and red wine
Bring to a boil again
Lower the heat, cover, and simmer slowly until the meat is almost done
If necessary, add hot water
Add the onions, potatoes, and carrots
Cook until the vegetables are tender
To serve, cut the meat into slices
Remove the vegetables and, if desired, thicken the sauce with 1 tablespoon of all-purpose flour dissolved in a little water
Serve the sliced meat on a platter, surrounded by the vegetables, and drizzle the hot sauce over the top
Serve with rice
Serves 6 to 8.
