Veal steaks in spicy mustard sauce

Ingredients for 6 servings:

• 6 veal steaks
• 2 tbsp flour
• 1 tbsp butter
• 1 slice(s) ham, low-fat, diced
• 1 vegetable onion(s)
• 150 ml white wine
• 200 ml vegetable broth (instant)
• 1 tsp thyme, fresh
• 200 ml condensed milk, 4% fat
• 3 tbsp mustard, Dijon (very mild mustard!)
• Parsley
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

WW-suitable, recipe from Alsace, modified by me

Season the flour with pepper and toss the veal steaks in it. Meanwhile, heat the butter in a pan and sauté the ham and chopped onions. Remove and set aside. Brown the steaks on both sides, remove from the pan, and set aside. Make a roux with the remaining flour, deglaze with the wine and stock, and bring to a boil. Add the ham and onion, drizzle with the thyme and parsley. Stir in the mustard and condensed milk, and bring to a boil. Cook the steaks in the gently simmering sauce. We serve it with boiled potatoes and Brussels sprouts.