Put a little butter in a casserole dish, brown the meat over a high heat for 5 minutes on each side, then remove it from the heat and place it on a plate; cover the bottom of the casserole dish with thin slices of lard, put the meat back in, add two thinly sliced onions, a whole clove of garlic, a bunch of herbs and cover everything with slices of carrots cut into rounds, salt and pepper. Add 2 glasses of water and 1 glass of Etna white wine, cover hermetically and let it cook on a low flame for about 3 hours. At the time of serving observe if it's ok, if it's too liquid liven up the heat to reduce it since it needs to be restricted.
Ingredients:
1 kg of beef rump steak.
130 g butter.
10 slices of lard with herbs.
2 PGI Tropea onions.
1 garlic clove.
1 bunch of herbs.
4-5 small carrots.
Salt and pepper.
1 glass of Etna white wine.