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4 to 6
servingsMedium
Published 1966
Heat the clarified butter in a Dutch oven and cook the onions in it until they are transparent. Remove the onions from the pan and reserve them.
Dredge the beef with flour seasoned with salt and pepper. Brown the meat in the same pan in which the onions were cooked. If necessary, add more clarified butter.
When the meat is browned on