Ingredients
Instructions
Gently pound the meat slices, trim the edges to prevent curling during sautéing, season with salt and pepper, and fry in a little oil on both sides. Remove to a plate. In the pan drippings from the steaks, add finely chopped onions and sauté until browned. Add a spoonful of tomato puree, sauté together with the onions, mix everything and briefly fry. Return the steaks to the pot, pour in broth just enough to lightly cover the meat and mix. Cover with a lid and simmer gently. Then remove the steaks, blend the entire contents to a smooth cream according to taste.
Clean the parsley and cook until tender in salted water. Drain, transfer the parsley to a blender, season with salt and pepper, and gradually add cream while blending until smooth cream is formed.
