Summary

Ingredients

• 6 thin steak (s) (veal)
• 2 tablespoon flour
• 50 g butter
• 1 slice (s) bacon, chopped
• 1 large onion (s), chopped
• 250 ml white wine
• 150 ml chicken broth
• 1 teaspoon thyme, fresher
• 150 ml sweet cream
• 3 tablespoon mustard (Dijon)
• pepper from the grinder
• Parsley for garnish

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Instructions

1. Remove excess fat from the meat. Season the flour with pepper and turn the steaks in it.
2. Heat the butter in a pan, add the bacon and onions and brown in them. Then remove and set aside.
3. Brown the steaks on both sides in the hot pan, remove and keep warm, wrapped tightly in aluminum foil.
4. Stir in the rest of the flour, pour in the white wine and chicken broth and bring to the boil while stirring until the sauce thickens slightly. Then return the fried bacon and onion mixture. Finally sprinkle with thyme, then stir in the mustard and the sweet cream
5. Put the steaks in the simmering sauce and cook for about 7-10 minutes.
6. Serve garnished with freshly chopped parsley.
7. Fresh vegetables of the season go well with it.