1. The Day Before:. 2. Mash the garlic and salt to form a paste. 3. Add the hot pepper paste and 1/2 tsp paprika. 4. Coat the medallions with this paste and put them in a shallow dish. 5. Pour the wine over all, make sure they are all covered. 6. Refrigerate over night. 7. How to cook them:. 8. Remove medallions from the marinade; saving it for later. 9. Heat olive oil over a medium-high heat. 10. Add the onions sauteing until brown. 11. Add the rest of paprika and cook for about 3 minutes. 12. Cover and keep warm. 13. In a large skillet pour in enough olive oil to 1/2 inch from the bottom. 14. Heat to very hot but not smoking. 15. Brown the medallions a few at a time without crowding. 16. Fry about 1 minute on each side. 17. Serve in crusty rolls with the onions. ---------------------------------------------------------------------------
Nutrition
Ingredients
