Clean fat and nerve fillets and flatn them with a mallet or roller. In a frying pan with oil, cold them over medium heat some 2 minutes on each side or until golden brown on the outside and pink on the inside. Remove, cover them and keep them warm.
Saute garlic with butter durant e1 minute, add the onion and saute over medium heat some 3 minutes or until tender. Remove and keep warm. Pour the sauces now, sour cream and parsley. Put the meat back in the pan and dip it in the sauce add the peas, the steak, fried onion and, At last, the muffin. so that it's well covered.
Cut the muffins in two, roast them and, If you want to, butter them. Put the bases on individual plates and cover them with the salad seasoned with the peanut oil and the tabasco.
To scald the peas, pour them into boiling water and then in cold water. This enlivens the color while making them more tender.
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