Veal with Dijon mustard sauce

Ingredients :

• 6 veal steaks, 1cm thick
• 2 tbsp plain flour
• ground pepper, to taste
• 30g butter
• 1 rasher bacon, chopped
• 1 large onion, chopped
• 1 cup white vinegar
• ½ cup chicken stock
• 1 tspn fresh thyme leaves
• 3 tbsp Dijon mustard
• ½ cup light of reduced-fat cream
• parsley, to garnish

Preparation and Cooking Instructions

1. Trim meat of excess fat. Toss meat in flour seasoned with pepper. Heat butter in pan; add bacon and onion, cook until golden brown. Remove. Add meat, cook on both sides until brown. Remove.
2. Sprinkle through any remaining seasoned flour, add wine and chicken stock, stir until mixture boils and thickens. Return bacon and onion to pan, add thyme leaves, mustard and cream. Return steaks to sauce and simmer gently until meat is tender, about 7-10 minutes.
3. Serve with vegetables in season and garnish with parsley.
4. Cooks notes : Dijon mustard is a mild aromatic mustard from the French town of Dijon. It is available in supermarkets. It is important to use it in this recipe because of its mild flavor. Veal is such a delicate meat that more robust mustards would overpower it. If fresh thyme is not available, use a pinch of dried thyme.