Summary

Ingredients

• 6 veal steak (s)
• 2 tablespoon flour
• 1 tablespoon butter
• 1 slice ham, low-fat, diced
• 1 vegetable onion (s)
• 150 ml white wine
• 200 ml vegetable stock, (instant)
• 1 teaspoon thyme, fresher
• 200 ml condensed milk, 4% fat
• 3 tablespoon mustard, Dijon (very mild mustard!)
• parsley
• salt and pepper

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Instructions

1. Season the flour with pepper and turn the veal steaks in it. Meanwhile, heat the butter in a pan and sauté the ham and the chopped onions in it. Remove and set aside.
2. Fry the steaks on both sides, take them out of the pan and set aside.
3. Make a sweat with the remaining flour, deglaze with wine and broth, bring to the boil. Add ham and onion, top with thyme and parsley. Stir in mustard and condensed milk, bring everything to the boil. Let the steaks cook in the slightly boiling sauce.
4. We also have boiled potatoes and Brussels sprouts.