6 slices of beef, each ½ pound and about ½ inch thick, or six
- Pound the beef slices well and thin them to about half of original thickness. Sprinkle with salt, then with flour on both sides.
- Heat lard in a frying pan and brown meat on both sides over high heat for a few minutes. Remove meat and put aside.
- Cut onion into rough pieces and wilt it in the same fat over low heat for about 15 minutes. Add crushed garl