Preparation
In a very hot cauldron the roast beef is browned with crushed salt and garlic, well worled on all sides; the roast beef is removed and in the same cauldron the onion is chopped in water in small pieces with a pinch of water; mix 1/4 of a cup of vinegar with 1/4 cup of water and sweetener and put together with the onion; you can add mushrooms if desired; this will make a sauce where the meat will be placed and left as much as desired.
