Here is one my last guide told me; semi freeze (slices better) slice very thin across the grain. also slice a large onion about 1/4" thick, place in hot skilletwith about a table spoon ofOVI or bacon grease, depends if you are a red neck or a chef?add a little minced garlic, salt and pepper.cook on medium heat till onions just get limp. meat is done too!

Serve on hard rolls, add cheese if you like.

And serve with cold beer or red wine, ( see above on type of cook)