Ingredients needed:

• 1 kg beef cutlets
• 300 gr of button mushrooms
• 3 tablespoons of tomato puree
• 2 tablespoons of mustard
• 2 cloves of garlic
• flour
• oil
• bay leaf
• salt and spices
• potatoes

Pound with mallet each schnitzel, season with salt and coat one side in flour.  Frizzle first floured side until browned, turn them over and cook on the other side. When cooked take them out and place them on warm plate. In the same skillet sauté chopped garlic, add bay leaf, tomato puree and mustard and add cooked schnitzels. Add water and shake skillet a bit to coat evenly. Cook on low heat. When meat is soft and almost ready, add sliced mushrooms, salt and spices. Serve along with boiled potatoes.