-
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.
