Meat Braids

Peel the onion and slice into half-rings.

Cut the meat into portion-sized slices about 0.5–1 cm wide. Pound each piece with a meat mallet. Then season with salt and pepper.

Make two vertical cuts in each piece, leaving a little margin at the top.

Braid the strips together and secure the ends with a toothpick.

Place the onion in a bowl and squeeze it with your hands until it releases its juices. Add the braids, mustard, and squeeze in the juice of half a lemon.

Mix everything together well with your hands. Let marinate for 30–60 minutes.

Dredge each braid in flour on all sides. Heat a skillet with vegetable oil over high heat. Add the braids and fry over high heat for 2–3 minutes.

Flip to the other side and fry for another 2–3 minutes. Then reduce the heat and cook for a few more minutes until the meat is fully cooked through.

Remove the toothpicks from the meat braids and serve hot with any side dish you like.