1 1/2 kg of beef (lizard, rump, shank, etc.)
Wheat flour
2 cloves of garlic
1 tablespoon of salt
1 tablespoon of pepper
3 soup spoons of butter or margarine
2 chopped onions
1 1/2 cups of beef broth, water, or wine
1 1/2 kg of beef (lizard, rump, shank, etc.)
Wheat flour
2 cloves of garlic
1 tablespoon of salt
1 tablespoon of pepper
3 soup spoons of butter or margarine
2 chopped onions
1 1/2 cups of beef broth, water, or wine
Dust flour on one side of the beef
Season with salt and pepper
Mince a clove of garlic and spread it evenly
Gently pound with a meat mallet
Flip the beef and repeat the process
In a Dutch oven, melt the butter or margarine and brown the beef on all sides
Add the onion to brown at the same time
When the beef is well browned, add the broth, water, or wine (the broth can be prepared with bouillon cubes)
Cook until the beef is tender and the sauce is thick
The beef can also be taken to the oven if desired
Add more water, broth, or wine if the sauce becomes too thick
Serve 4 portions.
