Boil the cloves, tomatoes, onion with spices in wine on low heat, then strain. Beat the beef, score the edge a few times, season with salt, pepper, flour, fry quickly in the fat, add to the wine sauce form and steam. Take out the fenced meat, refine the sauce with cream and season if necessary.
As a side dish: Potato and zucchini loafs or potato croquettes.
Tip: Stock up on high-quality spices – it pays off!
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