Beefsteak

How to make it

1. 1

   Cut the meat into good finger-thick slices across the grain, beat it, and sprinkle it with salt and pepper.

2. 2

   Brown the meat quickly on both sides in a pan in the browned margarine; fry for 8 to 10 minutes, keeping the pieces in constant motion by shaking the pan.

3. 3

   Cut the cleaned onion into fine slices across and brown it last; once the onion is browned, pour on 1 dcl of boiling water and let it simmer gently in this for 5 minutes.

4. 4

   NB. For every panful of steak that is fried, keep a little boiling water in the pan; this cooks down while stirring for a couple of minutes. Pour it over the steak in the dish; arrange the onion neatly over the meat.

5. 5

   NB. Buy the Sunday roast large enough that some can be cut off for the steak — about 400 g of trimmed meat; this is the most economical.