- Cut the meat (fillet), pound, dust with salt and minced onions and dredge with crumbs.
- Stew in oven adding water and butter.
- Serve with sour cream sauce.
- Prepare the sour cream sauce as follows: saute the flour (1 tblsp), blend with hot meat stock, strain, add the salt and sour cream and boil over a slow heat for 5 to 10 minutes.
- When done add browned onions and mix thoroughly.
Community content is available under CC-BY-SA unless otherwise noted.