Veal steak in mustard sauce

Ingredients for 4 servings:

• 6 thin steak(s) (veal)
• 2 tbsp flour
• 50 g butter
• 1 slice(s) bacon, chopped
• 1 large onion(s), chopped
• 250 ml white wine
• 150 ml chicken broth
• 1 tsp thyme, fresh
• 150 ml sweet cream
• 3 tbsp mustard (Dijon)
• Pepper from the mill
• Parsley for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Trim any excess fat from the meat. Season the flour with pepper and toss the steaks in it. Heat butter in a pan, add the bacon and onions, and brown. Then remove and set aside. Brown the steaks on both sides in the hot pan, remove and wrap tightly in aluminum foil while keeping warm. Stir in the remaining flour, add the white wine and chicken stock, and bring to a boil, stirring constantly, until the sauce thickens slightly. Then add the fried bacon and onion mixture back in. Finally, sprinkle with thyme, then stir in the mustard and sweet cream. Add the steaks to the gently simmering sauce and cook for about 7-10 minutes. Serve garnished with freshly chopped parsley. Serve with fresh seasonal vegetables.