Cut the meat into slices, hammered and add some in flour mixed with salt and pepper. Fry in a pan, and then transferred to a tray from Jena glass or stew with a lid. Sprinkle with thyme and add the bay leaves. In fat fry onion cut in crescents and crushed garlic. Sprinkle with flour, make a trickle broth, stirring continuously until a smooth sauce with onion crescents, add the wine, salt and pepper. Pour over the meat and the court was capped. Bake in a moderate oven. Serve with mashed potatoes and season salad.