Creamed Beef Cutlets

Name: Creamed Beef Cutlets
Yield: 4
Ingredients: 1.5 lbs beef cut into cutlets (tenderloin, rump steak, top round); Salt; Black pepper; One-third cup butter; More one-third cup butter; One finely chopped onion; Three tablespoons chopped fresh parsley; Four to six tablespoons water; One cup heavy cream

1
1.5 lbs beef cut into cutlets (tenderloin, rump steak, top round)
2
Salt
3
Black pepper
4
One-third cup butter
5
More one-third cup butter
6
One finely chopped onion
7
Three tablespoons chopped fresh parsley
8
Four to six tablespoons water
9
One cup heavy cream

Ingredients

1
1.5 lbs beef cut into cutlets (tenderloin, rump steak, top round)
2
Salt
3
Black pepper
4
One-third cup butter
5
More one-third cup butter
6
One finely chopped onion
7
Three tablespoons chopped fresh parsley
8
Four to six tablespoons water
9
One cup heavy cream

Directions

1
Clean the beef, cut into cutlets and pound slightly
2
Dust both sides of the cutlets with salt and black pepper
3
Heat one-third cup butter in a skillet over high heat and quickly sear the cutlets on both sides
4
In a separate pan, melt one-third cup butter
5
Add the finely chopped onion and let it lightly caramelize
6
Add the cutlets and parsley
7
Add water
8
Reduce heat, cover the pan, and let it simmer for 10 minutes
9
Add heavy cream and cook for an additional 5 minutes
10
Serve in four portions.