Ingredients
800 g veal steaks
Worcestershire sauce
Salt
Pepper
1/2 cup mustard
50 g ham (Croatian “prsut”)
10 g olives (whole black)
50 g cheese (goat or sheep hard cheese)
1 teaspoon thyme (dried)
1 cup flour
1/2 cup olive oil
2 cups wine (red if you want dark sauce, white = white sauce)
3 g green pepper berries
2 cups beef stock
½ lemon (sliced in rounds)
1 cup sour cream
Parsley laves
Preparation
Hit the veal steaks hard to make large thin steaks. Pour over each few drops of Worcestershire sauce, salt, pepper and mustard. Than put on each steak sliced ham (“prsut”), cheese, olive and thyme. Close the steaks and tide each like a parcel. Roll each stake in flour and fry them in a pan (use olive oil, but not too much). When steaks become brownish, pour wine and cook 10 minutes. Pour beef stock and add 2 lemon rounds. Cook about 30 min, or until meat is soft; than take out the meat, put 2 teaspoons of mustard in sauce, cook two more minutes, add cream and put back the meat. Cook two minutes. Serve with fresh parsley leaves on it. I recommend cranberry jam with it.
