Ingredients

2 cups (500g) veal or beef, cut into small cubes
2 tablespoons butter or oil
1 large onion, chopped
2 cloves garlic, minced
2 cups (480ml) beef or vegetable broth
1 cup (240ml) heavy cream
1 tablespoon Dijon mustard
1 tablespoon flour (optional, for thickening)
Salt and pepper to taste
Fresh parsley or chives, chopped (for garnish)

Instructions

Prepare the Meat

Heat the butter or oil in a large skillet over medium-high heat. Add the veal or beef cubes and cook until browned on all sides, about 5-7 minutes. Remove the meat from the skillet and set aside.

Saut√© Onions and Garlic

In the same skillet, add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute.

Deglaze the Pan

Pour in the beef or vegetable broth, scraping up any browned bits from the bottom of the pan. Allow the liquid to simmer for about 2 minutes.

Add Cream and Mustard

Stir in the heavy cream and Dijon mustard. If you prefer a thicker sauce, mix the flour with a small amount of water to make a slurry and stir it into the sauce. Simmer for 3-5 minutes, or until the sauce has thickened to your liking.

Return Meat to the Pan

Add the browned meat back into the skillet, stirring to coat it with the sauce. Cook for an additional 5-7 minutes, or until the meat is tender and the flavors are well combined.

Season and Garnish

Season with salt and pepper to taste. Garnish with chopped fresh parsley or chives.

Serve

Serve Hafalaab over rice, mashed potatoes, or with crusty bread.