-
1
Pound the meat well. Melt lard in a large frying pan or dutch oven. When lard is very hot, brown beef on both sides over high heat for 1 or 2 minutes. Remove meat, put it aside.
-
2
Take all the onion and half of the other vegetables, cut them into thin slices, fry them in hot fat for a few minutes until tender but not caramelized. Look for browning on the onions to determine if the vegetables are done.
-
3
Add 2 cups water, the bay leaf, salt and pepper. Grate the lemon rind of the 1/2 lemon and add the rind to the vegetables. Squeeze the juice of the lemon and set aside.
-
4
Return beef slices to pan and cook contents over very low heat until meat is done and tender, at least an hour.
-
5
Cut the rest of the vegetables into long matchstick shapes.
-
6
Melt butter in another pot and cook matchstick vegetables, covered, adding very little water when needed.
-
7
When meat is done, remove it from the pan. Puree the broth and it's vegetables in a blender, or force through a sieve. Add mustard, the lemon juice, and the flour mixed with 3 tablespoons of water. Finally. Add the sour cream.
-
8
Put meat back into the pureed sauce and cook it for a few minutes to warm.
-
9
Place meat slices neatly on a serving platter. Pour sauce over, then top with the matchstick-cut vegetables. Sprinkle with the chopped parsley.
