In Romanian: Biftec rusesc



  1. Cut the sirloin in one inch thick slices.
  2. Pound them slightly, salt, pepper and fry in hot lard on both sides at high heat.
  3. Remove the meat from the pan but keep warm while you fry the chopped onion in the fat remaining from frying the meat.
  4. The onion must be browning.
  5. Arrange the meat on a platter, arrange some fried onion on top of each slice and pour a little fat from the pan on them.
  6. Serve immediately with french fries and some salad (either lettuce or cucumber).

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