Second course
24 oz of veal sliced not too thinly (1/4")
2 onions, thinly sliced
2 tbsp of butter
3/4 cup of beer
salt
Melt the butter in a big skillet and sautee the meat in it until golden on both sides and cover with onions, add salt and beer. Let evaporate and serve immediately.
You can serve this dish with mashed potatoes or boiled potatoes, seasoned with olive oil, vinegar, salt and chopped parsley.
If you don't find veal, you can use pork.
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