1 1/4 lb de-boned sirloin steak or chops, salt, 2 heaping tablespoons flour, 4 tablespoons oil, 1 large red onion, 3 oz white wine, dash of ground black pepper, 1 small bay leaf, half bunch of parsley, 2 carrots, 1 parsnip, 1 teaspoon mustard, dash of sugar, 1/2 lemon, 5 oz sour cream
Cut the meat across into 4 even slices, flatten and salt them. Coat them with the flour and fry them in hot oil, let it drip then set aside. In the remaining oil sauté the chopped onions. Place in the meat slices, pour on half of the wine, add the ground pepper and the bay leaf. Add a small amount of water, salt and cook, covered, until tender. Cook the steak for only 10-15 minutes, while the chops for as long as 45-50 minutes. In the meantime chop the parsley finely and the carrots and parsnips into very thin slices. Add them to the meat when almost done, flavor with the mustard, sugar and lemon juice, perhaps a few capers. Pour a bit of water under and steam, covered, over low heat for about 15 minutes. When done, the vegetables should still be firm and crunchy. Mix the sour cream with the remaining flour (about 1 tablespoon) and the remaining wine, use it to thicken the sauce. Serve it over spaghetti.
Preparation time: 1 hour
One serving: 2157 kJ/516 kcal