Sauté onion on olive oil until becomes translucent (10min). Hit schnitzels to make it thinner. Put into the pot beef schnitzels and season with salt and pepper and continue to sauté it until meat starts to leave juices. Than add 1 cup beef stock and continue to sauté it at least 1 hour on very low fire and covered. After 1 hour add tomato juice, red wine and some beef stock. Continue to cook 30 minutes. Leave it stand still 5 minutes before serving. You can serve it with all variants of potato (mashed, cooked, “restani”) or rice or pasta.
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|Serving Size: 1 Serving (577g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 46 (30%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 969.6mg||33 %|
|Potassium 1212.3mg||32 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 11.3g|
|Protein 10.6g||15 %|
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Calories per serving: 153
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