Beef Braciuola, Sauté Or Pan Style
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- beef braciuola (slice)
- butter
- salt and pepper
- chopped parsley
- potatoes
Instructions
- Beat the braciuola well with the back of a knife.
- Brown it in a knob of butter, turning often, seasoned with salt and pepper; when the butter is absorbed, moisten twice with a drop of water.
- Scatter chopped parsley, leave a moment on the fire, and serve with its sauce, optionally with fried potatoes.