TENDERLOIN IN BRINE

Cut the tenderloin into small pieces (about 2 cm thick). Coat them in flour (do not add salt). Fry in a pan on each side and put aside. Cut the onion into slices and boil with salt, sugar, bay leaf, herb and vinegar. Pour warm marinade onto the meat and leave to cool. Serve chilled with roast potatoes and salad.
Ingredients:
1/2 pounds sirloin of beef
flour
1 liter of water
3 onions
1/2 teaspoon salt
1/2 cup sugar
1/2 teaspoon pepper true
1/2 cup vinegar
bay leaf
a few grains of allspice
Pensjonat "Zamek Dersława"

The recipe is from:
Pensjonat "Zamek Dersława"
Al. Mickiewicza 18
28-100 Busko-Zdrój
Poland
[email protected]
www.derslaw.busko.com.pl

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