How to make
Cut the meat into thin steaks and season with salt and black pepper. Roll each steak in flour and fry in a pan until it obtains a golden color.
Arrange them in an oven dish and get to work on the veggies. Dice the pickles and carrots, cut the mushrooms into slices.
Put them in the pan to soften. Use a slotted spoon to strain them from the excess oil and arrange them on top of the steaks. Sprinkle with savory.
In the same pan, make the sauce. Braise 2-3 tbsp flour in the remaining oil and add the wine while stirring energetically. Add a little water as well, a little black pepper and let the sauce simmer.
Pour the sauce over the steaks and bake in a heated oven until ready. The meat becomes so tender that there's no need for a knife.
