Beef Steak with Wild Mushrooms

Chop the red onion finely. Season the beef steaks with salt and pepper, then dredge both sides in a little flour.

In a pot, heat the lard over high heat and quickly sear both sides of the meat slices until they get a nice brown crust. Remove the meat and set it aside on a plate. Add the onion to the remaining fat, reduce the heat, and sauté until dark brown, stirring frequently. Sprinkle with one teaspoon of flour and sauté for another minute.

Add the dried mushrooms and 500 ml of broth, mix thoroughly, then return the meat to the pot. Bring to a boil, add the vinegar, and stir. Reduce the heat to low, cover, and slowly braise the meat.