Veal chips with mustard "Mostaard Wostyn" (4 people)

Slice the meat in thin pieces, peal the challots and chop them. Fry them in a mixture of butter and oil. Add salt and pepper and the white wine. Cover the pot and leave it to simmer for 5 minutes. Put the meat on a warm plate. Mix the mustard with the cream and bind this with the sauce. Put the meat in the sauce and sprinkle it with parcely. Serve with any vegetable you like: green beans, broccoli, carrots, ...


  • 800 grams of veal
  • 1 tablespoon of oil
  • 50 grams of butter
  • 3 shallots
  • salt and pepper
  • 1 dl of white wine
  • 4 tablespoons of mustard Mostaard Wostyn
  • 150 grams of cream
  • chopped parcely (if wanted)

Mostaard Wostyn is recognized as a regional product by the Vlam (Flemish Centre for Agricultural Marketing association) and carries the label region