4-5 beef fillets or 1000 gr. beef in slices
100 gr. parsley
7-10 cloves of garlic
85 ml. white vinegar
50 ml. red vinegar
300 ml. beef broth
5 tbsps. flour
2 tbsps. butter
Freshly ground pepper
Olive oil for frying
Before we start cooking, beat the meat lightly with the meat tenderizer to break the fibers, which will make the meat particularly tender. Have in mind that when beating the meat we have to cook it immediately! Ensure that all the pieces of meat have the same thickness.
Season with salt and pepper on both sides.
Peal off the garlic, remove the green germ and cut into thin slices. Then finely chop the parsley and fry the meat well.
In a large saucepan or pan, pour 1 tablespoon of butter and olive oil and let them heat up well.
Shake off the unnecessary flour off the meat.
Fry the pieces of meat, 2-3 pieces at a time, so that the temperature of the pan does not drop and they are fried properly!
We want them to get a nice golden color on both sides.
Place the meat in a large, wide pot next to each other. On top of it add vinegar, parsley, garlic, broth, salt and pepper.
Simmer for about 40 minutes and just before we remove it from the fire, add the other tablespoon of butter, frozen and cut into small pieces, and shake the pot.
Serve instantly with mashed potatoes of with fries or baked potatoes!