On the night before the steaks are arranged in a suitable container and cover with sliced ​​carrots, onion, finely chopped thyme, bay leaf, pepper and salt. Pour in the white wine and vinegar. The next day, drain from the marinade and fry in lard (sunflower oil). In the same oil fry the onion, add carrots and pour marinade. Boil until the liquid remains half. Pour the cream, which is mixed flour. This sauce is poured over the steaks and again put on the stove. Remain to cook another 10-15 minutes on low heat. Serve warm. Can be put in the glass pot and cook on medium heat in the oven.