The meat should be cut into pieces of approximately 3 x 2 cm.
In the kitchen, the cook skillfully peels the carrots and cuts the onions into slices.
Margarine is sautéed in a casserole dish, creating a delectable aroma that fills the kitchen.
4Put the meat in over high heat, stirring regularly, so that it is well cooked.
Carrots and onions should be added to the mixture. To prevent them from sticking, add 2 tablespoons of flour and mix well.
During cooking, the beer is incorporated into the mixture and heated over high heat until it reaches boiling point. It is important to season the preparation with a pinch of salt and pepper.
FRIED CABBAGE
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