Paprika Beef

8 entrecote steaks, each weighing about 125 g
Salt
2 tablespoons rendered goose fat
500 g onions, chopped
2 tablespoons paprika
2 tablespoons flour
½ liter water or beef or veal stock
Anchovies, soaked in water and drained

Sprinkle the steaks generously with salt and then rinse them in cold water. Wipe them dry and flatten them as much as possible with a mallet. Put them into an earthenware pot with the goose fat, the onions, and a generous amount of paprika. Sprinkle lightly with flour. Place the pot over a high heat and shake it continuously for at least 2 minutes, until the onions give up their moisture and the flour turns into a starchy paste. At this stage, cover the meat either with water or with stock. Adjust the seasoning. Cover the pot and cook in a moderate oven at 180º C for at least 3 hours. Serve directly from the pot.

For a variation on this dish, a number of anchovies may be placed on the meat just before the water or stock is added.