Wash the cubed beef thoroughly and pat dry with a towel.

Refrigerate the beef to tenderize it.

Finely chop the purple onions in a blender or food processor until almost pureed.

Add the meat to the onion sauce.

Turn the heat down to low.

Simmer for 45 minutes to an hour, adding a little water if needed to prevent sticking.

After an hour of simmering, add the butter and salt.

Add more water if the sauce is getting dry.

Simmer for another hour.

Just before serving, stir the freshly minced garlic into the sauce.

Serve with Injera bread.