Beef in the manner of vienna

Take four deep incisions in the meat and sausage, for cooking.

Then fill the meat with rosemary and sage leaves, season with salt and pepper.

Then hold together by stitching it to tie around.

Chop the onion and garlic and fry in oil.

Then add the meat.

Brown it on both sides and sprinkle with wine.

If it is evaporated, pour the broth over it, setting aside two or three spoonfuls and fry 1 pm and 30 minutes or so.

Once ready cooked, remove the wires and herbs.

Cut the roast into slices, place it on a serving dish.