Beef Escalope in Cream Sauce

For the beef cutlets in cream sauce, peel and finely dice the onion and carrots. Cut the beef cutlets at the edges, salt, pepper and coat with mustard.

Fry in a pan with a little oil over high heat, then remove the cutlets and fry the vegetables briefly in the same pan.

Then deglaze with soup and red wine, return the meat to the pan and simmer on low heat, covered, for about 1.5 hours.

Remove the cutlets and puree the sauce. Mix some water with flour and thicken the sauce with it.

Season with salt, pepper and mustard, stir in the cream and put the cutlets back into the pan. The sauce should then no longer boil.

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