Despite its rather odd name, this dish is very much a Lombard speciality.
In a heavy pan fry the onion in the butter for 5 minutes, then remove it with a slotted spoon and discard it. Flour the steak lightly and fry it in the onion-flavoured butter to seal it on both sides. When the steak is well browned, raise the heat and pour the vinegar over it. When this has evaporated, pour the stock and half the cream over the steak. Sprinkle with a little salt and pepper, lower the heat and cover. Simmer very slowly for 3 hours or until the meat is absolutely tender. Slice into thickish chunks, pour on the remaining cream and heat through. Serve very hot.
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