Sauté the slices with Rosemary and Apple/onion Compote

Ingredients for Sauté the slices with Rosemary and Apple/onion Compote

Instructions for Sauté the slices with Rosemary and Apple/onion Compote

To prepare the Sauté the slices with Rosemary and Apple/onion Compote recipe, please follow these instructions:

Cut the onions coarsely and sauté them in oil in a pan until they are soft. Add vinegar and cook in. Pour Apple juice by, and let onions cook at low heat for only a little liquid back. Peel the apples, remove the core and cut them in both houses. Turn the apples in the onions and let Cook on low heat about 5 minutes, until tender and still in whole pieces. Season with sugar, salt and pepper. Chop the Rosemary needles very finely with a knife or hug the dried needles. Mix them with salt and pepper. DUP sauté the slices dry with paper towel. Sprinkle the slices with spice mixture on one side. Let oil and butter be well warm in a pan by excessive heat. Fry the meat in several laps. Put the slices in the Pan – spice side down first. Flip them immediately. Take the slices onto a plate and keep warm. Fry the other slices in the same way. The meat is served along with the hot or cold Apple/onion Compote.