Lesso rifatto con le cipolle

Leftover boiled beef with onions

Preparation info

  • Makes


    • Difficulty


Appears in

Popes, Peasants and Shepherds

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About


  • pounds (700 g) boneless boiled beef
  • 1 pound (450


Slice the meat. Slice the onions very thinly, put them in a pan with the lard, and sauté over medium heat for about 5 minutes, or until the onions begin to become translucent.

Add the meat slices, then add the wine and let it evaporate over medium heat until the odor of the alcohol has disappeared. Moisten with the broth, season moderately with salt and pepper, and let the flavors blend