2 veal steaks, 4 cloves garlic, salt, pepper q, qb margarine, 2 cups milk, 1 cup of barley coffee, a dessert c.de mustard and 1 c. dessert flour
Preparation:
Season the steaks with garlic salt and rolled.
In a small saucepan, bring the steaks to medium heat in abundant margarine (and then make the sauce) and fry. Remove and set aside on a platter covered with foil to keep them warm.
On low heat add the steaks to the sauce, milk and simmer a bit. Then add the barley coffee, mustard and flour and stir well. Add a little pepper, and stir until thickened. Grind the spices.
When the sauce is ready, place the steaks in the pan again reserved for a few more minutes.
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