1. Mince the onion and garlic, and sauté them in butter. 2. When the onion has turned golden, add the lard and cubed meat, together with the herbs. 3. Brown the meat lightly, then sprinkle the wine over and cook until it has evaporated. 4. Reduce the heat to a simmer and cook for about an hour and a half, more, adding broth a little at a time to keep it from drying out. 5. If you want, you can thicken the juices by sifting a little flour into the dish shortly before it's done and stirring well. ---------------------------------------------------------------------------
Nutrition
Ingredients
