Beiried with Onions

Peel onions and garlic cloves. Dice onion, crush garlic. Score meat on the fat edge with a sharp kitchen knife. Rub with salt and pepper and fry in hot oil for 4 minutes on each side. Remove the meat. Sauté onions and garlic in the fat. Add meat repeatedly. Pour clear soup and steam in the closed frying pan for half an hour at low temperature. Arrange meat and onions on a heated plate. Thicken sauce with sauce thickener. Season with salt and freshly ground pepper to taste and bring to the table on the spot.

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