Beef Fillet or Chicken Breast in Broth

Ingredients

• Veal or chicken breasts1 kg
• small onion1 small onion
• minced garlic1 tsp
• Parsley or green peppera little
• Oil for fryingas needed
• Salt and pepperto taste
• Wateras needed
• Vinegar, lemon juice, and ghee1 tbsp vinegar - juice of 1 lemon - 2 tbsp ghee
• potatoes2 potatoes, cubed

Allergens (inferred from ingredient names): milk

Nutrition per serving (modelled estimate, not measured): kcal 420, protein 42, fat 20, carbs 16, fiber 2, sugar 2

Original steps

1. Season the meat or chicken with black pepper.
2. Prepare a pan with 2 tbsp of oil and one whole small onion, then sear the meat or chicken.
3. Sauté the minced garlic with finely chopped parsley or chopped green pepper, a little water, and salt; leave it on very low heat, adding water whenever necessary until it is cooked and the liquid is fully absorbed.
4. Additional method: Add 1 tbsp vinegar, the juice of one lemon, 2 tbsp ghee or oil, salt, and pepper to the meat or chicken, and leave it on very low heat while stirring continuously.
5. Gradually add water whenever needed until cooked, then remove the cooked meat.
6. Fry the two cubed potatoes, then place them in the sauce until they absorb the flavor.