North Croatian Sautéed Beef Schnitzels

• 1000
  

  g beef (schnitzels)
  

• 500
  

  g onions
  

• 15
  

  g lard (or oil)
  

• 2
  

  teaspoons paprika (purple, dried, candy)
  

• ¹⁄₂
  

  teaspoon paprika (purple, dried, scorching)
  

• 15
  

  g salt
  

• 10
  

  g pepper
  

• 1
  

  cup wine (white, dry)
  

• 2
  

  cups water
  

• ¹⁄₂
  

  teaspoon thyme
  

• 1
  

  tablespoon flour
  

• ¹⁄₄
  

  teaspoon caraway seed (now not most important)
  

• 50
  

  g bitter cream (now not most important)
  

directions

• Sauté finely minced onion on lard unless develop into translucent. Add earlier than thinned schnitzels and season them with salt and pepper. Sauté it unless meat begins to leave juices and than add wine.
• Cook unless alcohol evaporates and add paprikas (candy and scorching), thyme and caraway seeds. Lope and add water if most important. Meat must be coated with liquid.
• Cook coated on low fire no now not up to 60 minutes checking if there would possibly per chance be ample liquid in it.
• About 10 minutes earlier than cease (meat must be soft) fastidiously add some flour to coagulate juices nonetheless be cautious now not to connect it too hasty – hurry your complete time. Some attach apart bitter cream in it some now not: bitter cream will minimize hotness when you attach apart an excessive amount of scorching paprika. Wait on with every variety of pasta or potato.