Clean the meat by washing it and removing the fat and the membrane covering it (see pictures above).

Pat it dry with papertowels and cut it into 3/4" thick slices.
Sprinkle both sides with salt, pepper and paprika.
Brown in margarine on both sides.
Brown the meat to a golden color- not dark brown,
as the sauce will taste more delicate.
Remove the meat from the pan and set it aside.

Sauté the onions until they are golden.
Put the meat slices on top of the onions
and add any juices that came out of the meat.

Cover and cook on LOW heat until tender- about 15 to 20 minutes.
If you add water at this stage, the meat will get tough!

Leave the pan on the heat. Remove the meat
and dust the onions etc. in the pan with the flour.
Slowly add water until the sauce has thickened- about 2 cups.
Add the cream, stir and add the meat.
heat gently and serve.

Tastes great with mashed potatoes!

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