CookEat Recipe
Sautéed Boiled Beef with Small Onions and Lemon
Thin cooked beef slices warmed with small onions in butter, briefly scented with whole garlic and finished with parsley and lemon juice.
Method
Steps
Step 1
Gather the ingredients: 350 g cooked boneless boiled beef, thinly sliced; 150 g small onions, peeled and thinly sliced; 50 g butter; 1 whole garlic clove, skin left on and lightly crushed; Salt and black pepper; About 100–150 ml ready-to-use stock, added as needed; A small pinch finely chopped parsley, about 1 teaspoon; Juice of half a lemon.
Step 2
Use freshly cooked beef or leftovers refrigerated promptly within 2 hours at 4°C or colder and used within 2–3 days. Slice the cooked boneless beef thinly. Melt the butter in a wide frying pan, add the sliced small onions and cook over moderate-low heat for about 7–10 minutes until they begin to brown.
Step 3
Add the beef slices and the whole lightly crushed garlic clove with its skin still on. Season with salt and pepper and cook gently for about 7–8 minutes, turning the slices and adding small splashes of stock whenever the pan begins to dry. Continue if needed until the reheated beef reaches at least 74°C.
Step 4
Remove the garlic clove and every loose piece of its skin. Stir in the finely chopped parsley and the juice of half a lemon, and serve immediately with the buttery onion juices.
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