The spring onion stew
Instructions
Divide the chopped beef pulp of equal size and then toss them in a veil of flour.
Peel the onions, wash them well and thinly slice them up.
Put on the fire, in a saucepan, butter and melted together as soon as the flesh and, often shaking the pieces, keep it slightly brown.
Add the spring onions, chopped garlic, salt and pepper.
Stirring, let flavour for a few minutes, then add the warm milk.
Cover and cook on a very low flame for 1 hour and 30 minutes.
When cooked the stew should be bound by a creamy sauce.
Ingredients and dosing for 4 persons
- 800 g of beef pulp
- 500 g of fresh onions
- 1 clove of garlic
- 2 tablespoons of flour
- 75 cl of whole milk
- 50 g of butter
- Salt
- Pepper