Beef schnitzel with red wine and shallots

Ingredients for 4 servings:

• 4 beef (schnitzels, 150 g each)
• ¼ liter soup, clear
• ¼ liter gravy
• 1 tsp corn flour (or gravy thickener)
• 500 g shallot(s)
• 2 tsp sugar
• 2 tbsp butter
• ¼ liter red wine

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Gently pound the schnitzel, season with salt and pepper. Brown the schnitzel in a little oil over high heat on both sides and remove from the pan. Pour in the soup and pan juices and bring to a boil. Add the schnitzel, cover, and simmer on low heat for about 45 minutes. Meanwhile, peel the shallots and cut them into quarters or sixths, depending on their size. Sauté the sugar in butter, add the shallots, fry briefly, and deglaze with the wine. Cover the pan, leaving only a small gap. Sauté the onions for about 15 minutes until soft, stirring frequently. Season to taste with salt and pepper. At the end of the cooking time, the onions should be soft and the liquid should have thickened. Remove the schnitzel from the pan and keep warm. Mix the cornstarch with 2 teaspoons of water and stir into the sauce. Bring the sauce to a boil, add the schnitzel, and let it simmer briefly. Serve the schnitzel with the sauce and the red wine onions. Spätzle (spaetzle) or duchess potatoes go well with the sauce.