1. Do this the day before: Mash the garlic and salt to form a paste. 2. Add the hot pepper paste and 1 teaspoons of paprika. 3. Coat the medallions with this paste and put them in a shallow dish. 4. Pour the wine over all, make sure they all are covered. 5. Refrigerate over night. 6. When you are ready to cook them: Take the medallions out of the dish, and discard the marinade. 7. Heat 1/2 cup of olive oil over med-high heat. 8. Add the onions sautéing until brown. 9. Add the rest of the paprika and cook for about 3 minutes. 10. Cover and keep this warm. 11. In a large skillet pour in enough olive oil to 1/2 of the bottom. 12. Heat to very hot but not smoking. 13. Brown the medallions a few at a time without crowding. 14. Fry about 1 minute on each side. ---------------------------------------------------------------------------
Nutrition
Ingredients
