Mix wine vinegar, the chopped onions and carrots, mustard, spices and salt added meat, and the mixture was allowed to stand for 12 hours, stirred for 2 times. The meat is left to drain, fry from all sides in lard, add the wine with other products and stew under a blanket in low oven until soft. Strain the sauce, mix the flour, add the cream and boil. The meat is cut into pieces and pour the sauce.