Ingredients:
1 1/2 lbs chuck steaks or 1 1/2 lbs beef blade steak
12 ounces onions
1 tablespoon oil
1 tablespoon butter
1 tablespoon plain flour
1 1/2 cups beef stock
1 clove garlic
1 teaspoon cumin
1/2 teaspoon marjoram
1 tablespoon wine vinegar
salt & freshly ground black pepper
Directions:
Cut meat across the grain into thin fingerlength strips.
Peel onions, slice crossways and separate into rings.
Put the butter and oil into frying pan.
Add the onion rings and cook covered, over a low heat until transparent.
Turn them over constantly so that they cook evenly, but do not brown- remove from pan.
Increase heat, put strips of meat into pan and brown.
Add onion rings, sprinkle with flour and stir.
When flour begins to colour, pour in stock.
Add peeled and crushed garlic, cumin, marjoram, wine vinegar, salt and pepper.
Stir well, then cover and simmer for 1 hour over a moderate heat or until tender.
Servings: 4
Time preparation: 30 min.
Time total: 90 min.