Weekend Inspiration: Beef Medallions in Sauce


  • 1 – 1.2 kg of beef neck
  • 1 onion
  • 4 full spoons of ajvar
  • 100 ml of tomato juice
  • 1 teaspoon of mustard
  • Salt and pepper
  • Parsley leaves, granulated garlic, ground red pepper
  • 200 ml of water
  • Flour
  • Frying oil



  1. Remove any veins from the meat, if present. Cut the meat into medallions and thin it with a meat mallet.
  2. Season both sides of the medallions with salt and pepper, roll each in flour, and place in hot oil to fry. Once the medallions have browned on both sides, remove them to a plate.
  3. In the same oil, add water and finely chopped onion. Sauté until the onion is soft. Remove from heat and add ajvar and tomato juice, followed by the spices: a pinch of salt, pepper, ground red pepper, parsley, granulated garlic, and mustard.
  4. Return the mixture to heat, let it boil, stir, and add 100 ml of water. Smooth the mixture with a hand mixer, then add the remaining water and return the meat. Arrange the meat nicely, reduce the heat to low, and let it simmer.
  5. The tasty medallions in the sauce are ready when the meat is soft, and the sauce resembles a thinner consistency.