Ingredients:
1 kg of round beef
2 cloves of garlic
1 cebolla
1 glass of broth
1 glass of white wine
8 tablespoons of oil
Salt and pepper
Puree to accompany
Preparation:
Season the round. Put the oil in a saucepan and brown the meat together with the whole peeled garlic cloves. When it is golden on all sides, incorporate the onion in large pieces, brown and drizzle with the wine and the broth. Let it simmer with the pan covered. Turn the meat occasionally and cook for 1 ¼ hours.
Remove, carve the meat, serve with the sauce and mashed potatoes.