Wash the meat under running water, dry it and cut it into bite-sized cubes. Heat the lard in a saucepan and briefly fry the garlic cloves crushed with salt. Add the meat and brown on all sides. Cut the onions into thin slices, add to the meat and fry briefly.
Add the cleaned and washed mushrooms and fill up with the hot milk. Add the rosemary and simmer on low heat for 70 minutes with the lid closed. Then open the saucepan and cook over high heat, stirring continuously, until a creamy sauce is obtained. Season with salt, pepper and the food seasoning and bring to the table sprinkled with freshly chopped parsley.
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