Roasted bull testicles in paprika cream sauce

Ingredients for 4 servings:

• 2 bull testicles (must be ordered from your trusted butcher)
• 2 onions, red
• 2 cloves garlic
• 4 tbsp oregano
• 1 tbsp paprika powder, sweet
• 1 tbsp, crushed paprika powder, hot
• n. B. Salt
• n. B. Pepper, white, from the mill
• 2 tbsp vinegar, Balsamic vinegar
• ½ liter beef broth (possibly instant)
• 1 cup of sour cream (250 g each)
• 2 tbsp, leveled flour
• n. B. Flour, for dusting or baking
• 20 g clarified butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Bull testicles, a slightly different dish – a specialty in Slovenia

Melt about half of the clarified butter in a suitable saucepan and fry the diced onions over low heat until golden yellow. Sprinkle the sweet and hot paprika over the onions and fry briefly. Deglaze with balsamic vinegar and pour in the beef broth. Sprinkle in the oregano and bring to a boil briefly. Then remove from the heat. While the onions are frying over low heat, stirring frequently (this can take about 30 minutes), score the scrotal membrane (the protective membrane crisscrossed by many veins) of the bull’s testicles and peel it off (this is very easy if they are slightly frozen beforehand, or if frozen, once they have thawed). Then rinse under cold running water. Cut lengthwise into approximately 1 cm thick slices and then quarter them. Once the bite-sized pieces have completely thawed, pat them dry with kitchen paper. Brown in a pan or pot in the remaining clarified butter, then pour in the onion-beef broth. Add finely chopped or thinly sliced ​​garlic and simmer for about 20 to 30 minutes. Add sour cream whisked with a little flour, bring to a brief simmer, and season with salt and pepper, paprika, or your choice of spices. If the consistency is still too thin (a matter of taste), add a little flour or roux and bring to a brief boil. This dish is best served with fried potatoes or pasta.