Bitoks of Beef

• 1 1/2 pounds ground lean beef
• 2 tablespoons butter
• 1 cup finely chopped onions
• 1 1/2 cups fine fresh bread crumbs
• 1 egg
• 1/2 cup milk
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons corn, peanut or vegetable oil
• 1/4 teaspoon paprika
• 1 tablespoon red-wine vinegar
• 1/4 cup fresh or canned beef broth
• 1/4 cup heavy cream
• 1/4 cup sour cream
• 4 teaspoons finely chopped parsley

1. Put the beef in a mixing bowl.
2. Heat 1 tablespoon of the butter in a small saucepan and add 3/4 cup of the onions.
3. Cook, stirring often, about 3 minutes without browning.
4. Let cool.
5. Combine the cooked onions, 1 cup of the bread crumbs, egg and milk and add to the beef.
6. Add salt and pepper and blend well with the hands.
7. Divide the mixture into 8 portions of more or less equal weight.
8. Shape each portion into a ball.
9. Flatten each ball into a patty and coat each with remaining bread crumbs.
10. Heat the oil in a heavy skillet large enough to hold all the rounds in one layer.
11. Cook until well browned on one side, about 3 minutes.
12. Turn and cook about 3 minutes on the second side.
13. Transfer bitoks to a warm platter.
14. Heat a smaller skillet and add the remaining 1 tablespoon of butter.
15. Add the remaining 1/4 cup chopped onions and cook until wilted.
16. Add the paprika and stir.
17. Add the vinegar and beef broth.
18. Bring to a boil.
19. Add the heavy cream and sour cream, stirring.
20. Cook about 1 minute or less.
21. There should be about 3/4 cup of sauce.
22. Pour over the bitoks and dot the center of each with 1/2 teaspoon parsley.
23. Serve immediately.

ground lean beef, butter, onions, bread crumbs, egg, milk, salt, freshly ground pepper, corn, paprika, redwine vinegar, beef broth, heavy cream, sour cream, parsley

Taken from cooking.nytimes.com/recipes/2340 (may not work)