Ingredients
Meat and herbs:
- 800 g beef cut into tender pieces
- 4 large onions, sliced into thin strips
- 1 tablespoon of mustard
- 4 cloves of crushed garlic, 1 teaspoon of black pepper, salt, vinegar and oil
Preparation
- Sear the meat: brown the pieces of beef in the hot oil until they are nicely browned. Cover with a little water and cook over medium heat until completely tender.
- Caramelize the onions: once the water has evaporated, add all the sliced onions to the meat juices. Stir continuously over medium-low heat to slowly brown them without burning.
- Season: add mustard, crushed garlic, black pepper, salt and a dash of vinegar to deglaze. Leave to stew for 10 minutes until the sauce is shiny and candied.
- Serving: serve the meat topped with its melting onion sauce, accompanied by white rice or crispy fries.