Contributed by pup
Cut the meat into serving sized pieces and pound about 1/4" thin with the tenderizer part of a meat mallet. Dredge in flour that has been seasoned well with salt and pepper. Brown well in a large skillet in hot oil, then lower heat and add the garlic, sizzle for a few seconds, then add a cup or so of water or broth and the onion rings. (Adding the garlic after browning the meat keeps it from burning and turning bitter.)
Cover and simmer on very low heat for 1 1/2 to 2 hours. Check every so often and add more liquid if necessary. A splash of red wine is also very nice in this.
Serve with buttered egg pasta, rice or mashed potatoes. You may also add some sliced carrots and potatoes during the last 45 minutes of cooking if your skillet is big enough.
This page last updated 10/19/2001