The meat should be about 1 cm thick. Salt with salt and pepper and add some in 2/3 of the flour. In a pan heat butter with a little sunflower oil and fry the meat on both sides for about 2 minutes per side. Get out of the pan and in the same pan stew chopped onion, once transparent and add sliced ​​mushrooms stew for about 5 minutes. The meat back into the pan with mustard, broth, chopped garlic and bay leaf. Cook until the meat is tender nice. In bowl, beat sour cream with wine, 1/3 of the flour and parsley, add the mixture to the meat and mushrooms and cook a few more minutes. You can serve it with rice, pasta, potatoes.