For the Girardi roast, pound the beef, cut into it, season, coat both sides with mustard, dredge one side in flour and sear quickly over high heat.
Chop the onion, cut the bacon into strips, slice the mushrooms and chop the capers.
Sauté everything together in the drippings, extinguish with red wine and pour soup. (This can be repeated on each cutlet). Let the beef stew for about 30 minutes.
Season the sauce to taste and thicken with the cream.
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