For the caper steaks, place the thinly beaten roulade meat side by side in a prepared roman pot. Mix the mustard with the oil, sour cream, capers, herbs and spices and pour this sauce over the meat.
Add peas and carrots and braise everything together in the closed form in the oven at 250 °C for about 60 minutes. Then cut the meat in half to make 4 portions.
Arrange on a platter and pour some of the sauce over it.
Preparation Tip:
The caper steaks go well with mashed potatoes.
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