Slices Of Cow (Sucadelappen)

• 1 1/2 lbs beef, in slices of 1/2-inch- 3/4-inch thick
• pepper
• salt
• 3/8 cup butter
• 3/8 cup margarine
• 1 -2 cup hot water

1. Sprinkle salt and pepper on both sides of the beef.
2. In a large pot, melt the butter and margarine over high heat, until it's starting to brown. Mix well - the margarine will melt faster than the butter.
3. When the butter is browning, put the slices of beef in the pot (still over high heat) and turn after 1-2 minutes.
4. When the other side is browned too, add 1-2 cups of hot water (the beef should be covered), put the lid on and let simmer on the low heat (just a little bubbling in the pot)) for at least 6 hours.
5. When the beef is done, lift the beef from the pot and put in a bowl.
6. Then, very carefully, drain off most of the molten butter/margarine from the pot. You should be left with a brown sludge that actually contains very little fat.
7. Pour this thin gravy over the beef before serving, and also over some nice cooked potatoes. Alternately, you could thicken with a little flour or cornstarch.
8. You won't need a knife - the beef falls apart if you cough.

beef, pepper, salt, butter, margarine, water

Taken from www.food.com/recipe/slices-of-cow-sucadelappen-214287 (may not work)