Lauvsteik

Instructions

1. Cut the meat into slices about one centimetre thick, then season with salt, pepper and thyme.
2. Heat the oil in a casserole and sear the meat over high heat, two minutes on each side, until browned. Set aside.
3. Thinly slice the onions and carrots, then soften them in the same casserole for five minutes.
4. Sprinkle over the flour, stir, and pour in the stock while scraping the bottom of the pan.
5. Return the meat, add the mustard and bay leaves, then cover and simmer gently for forty minutes.
6. Boil the potatoes in salted water, then serve the meat coated in its sauce with the potatoes sprinkled with parsley.