Beef Escalope with Cream

For the beef escalopes with cream, pound the beef escalopes, salt, pepper and coat one side with mustard. Fry in hot oil on both sides.

Pour beef broth and add the roasted onion, peppercorns, bay leaf and garlic. Stew everything until soft. When the meat is soft, remove the cutlets.

Bind with flour and cream. Finish with white wine. Serve the beef cutlets with cream.

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