Beef Cutlets with Mushroom Sauce
2 beef cutlets
2 garlic cloves
250 grams mushrooms
Dash of white wine
1 dessert spoon mustard
125 ml cream
Season 2 beef cutlets with salt and pepper beef.
Bake the beef cutlets brown on both sides.
Remove the beef cutlets from the pan and keep aside.
Bake in the remaining fat 1 chopped onion with 2 finely chopped garlic cloves until the onion is soft.
Add 250 grams sliced mushrooms and stir-fry until the mushrooms have softened.
Add a dash of white wine and let the alcohol evaporate.
Add Worcestershire sauce, 1 dessert spoon mustard and 125 ml cream.
Bring all to boil briefly.
Season to taste with salt and pepper.
Put the beef cutlets back into the pan to warm.
Add some parsley.
Serve with any fried potatoes and a salad.