ingredients

5 neck steaks

1 large onion

5 cloves of garlic

1 beef bouillon cube

500 ml of water

100 ml of white wine

Salt, pepper, bay leaf to taste

oil

Flour

preparation

Wash the meat, dry it, pound it lightly, add salt and season.
Drew them lightly in flour and fry them in hot oil on both sides.
Place the fried meat in a baking dish along with some bay leaves. Don’t throw away the oil in the pan, instead fry the sliced ​​garlic and onion.
When the garlic and onion are fried, sprinkle the entire surface of the pan with flour. Mix and pour the broth dissolved in the water. If you have homemade broth you can obviously use it.
Leave to simmer briefly and finally add salt and seasoning. Pour this mixture over the meat.
Place in the preheated oven and cook covered with aluminum foil at 180°C for about 45 minutes. Pour in the white wine from time to time. Just before the end, remove the aluminum foil and cook until crispy.