1. Cut the beef into 4 steaks, snip the edges, pound them lightly, season with salt and pepper, brush one side with mustard and dip in flour.
2. Heat the oil in a pan, sear the steaks hard for 1 minute on each side, then remove them.
3. Fry the finely chopped onion in the fat, pour in the stock, return the meat and braise covered over low heat for 60-70 minutes until tender.
4. Meanwhile, cut the vegetables into thin strips and sweat them in the butter for 5 minutes until tender-crisp.
5. Take out the meat, mix the sour cream with the cream and flour, add to the sauce with half the vegetable strips, the chopped capers and lemon zest, and simmer for 5 minutes.
6. Return the meat to the sauce and serve topped with the remaining vegetable strips, with buttered rice or spaetzle.
Tip: Snipping the edges matters - otherwise the meat curls up while searing and browns unevenly.
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