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Suggested beer pairing: Brooklyn IPA Makes four servings 8 (3-4 ounces) Certified Angus Beef shoulder tender medallions 2 cups crushed pretzels 1 tablespoon fresh thyme, chopped fine 2 tablespoon Italian parsley, chopped fine 1/4 cup Dijon mustard Oil for pan frying 2 tablespoons butter, unsalted 1 large yellow onion, peeled and thinly sliced 1 teaspoon caraway seeds, toasted and chopped 8 ounces egg noodles, cooked al dente 1/4 cup beef stock Salt and pepper to taste

Preheat oven to 350 degrees. In a shallow bowl, combine pretzels, thyme, 1 tablespoon parsley, salt and pepper together; mix thoroughly. Brush medallions lightly with mustard and coat heavily with pretzel mixture. Heat oil in a skillet on medium-high heat. Sauté medallions for 3 minutes per side. Remove from pan and place on baking tray; place in oven for 10 minutes or until outside is crisp. Melt butter in a large sauté pan, add onion and cook until translucent. Add caraway, cooked noodles, stock and salt and pepper. Continue to cook for 5 minutes, stirring continuously. Add remaining parsley to noodles, season to taste and serve with schnitzel. Nutritional information per serving: 944 calories; 31 grams fat; 11 grams saturated fat; 242 mg cholesterol; 90 grams carbohydrate; 4 grams dietary fiber; 61 grams protein; 1,443 mg sodium; 57 percent daily value of iron (based on a 2,000-calorie diet).