Summary

Ingredients

• 4 beef (schnitzel, 150 g each)
• 0.25 liter ¼ soup, clear
• 0.25 liter ¼ gravy
• 1 teaspoon corn flour (or sauce thickener)
• 500 g shallot (s)
• 2 teaspoons sugar
• 2 tablespoon butter
• 0.25 liter ¼ red wine

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Instructions

1. Gently pound the schnitzel, season with salt and pepper. Fry the schnitzel on both sides in a little oil over high heat and lift out of the pan. Pour in the soup and gravy and bring to the boil. Put in the schnitzel, cover and simmer on a low flame for about 3/4 hour.
2. In the meantime, peel the shallots and quarter or sixth, depending on the size. Sweat sugar in butter, add shallots, roast briefly and deglaze with wine. Cover the saucepan with the exception of a small crack. Steam the onions for approx. 15 minutes until soft. Stir more often. Season to taste with salt and pepper. At the end of the cooking time, the onions should be soft and the liquid should be thickened.
3. Lift the schnitzel out of the pan and keep warm. Mix corn starch with 2 teaspoons of water and stir into the sauce. Bring the sauce to the boil, insert the schnitzel and let it steep for a moment. Serve the schnitzel with the sauce and the red wine onions.
4. This goes well with spaetzle or duchess potatoes