Beef Cutlet

Prepare beef broth for the beef cutlets and bring to a boil. Melt butter in a pan. Wash the beef cutlets, dry them, pat them, cut several times at the edge,

Season with salt and pepper and fry on both sides in 50 g hot butter. Deglaze with beef broth and continue to steam for 10 to 20 minutes.

Remove the meat and keep warm. Knead the remaining butter and flour, add to the sauce, allow to melt and bring to the boil while stirring.

Serve the beef cutlets with gravy poured over them.

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