Prepare the Steaks: Use a meat hammer to tenderize the veal steaks to ensure they cook to a tender finish.

Coat both sides of each steak lightly with flour. This helps to create a slight crust and thicken the sauce later on.

Cook the Steaks: Heat oil or butter in a pan over medium-high heat until hot. Fry the veal steaks until golden brown on each side. The oil or butter should be hot enough to sear the meat and lock in flavors.

Make the Sauce: Reduce the heat to medium. Add a dollop of mustard to the pan along with 100 ml of water. Season with salt, pepper, and a pinch of rosemary to enhance the flavor.

Stir everything together, ensuring the mustard integrates well with the water to form a sauce.

Simmer: Cover the pan with a lid and lower the heat to let the steaks simmer gently. The sauce will slowly infuse the steaks with its flavors.

Add Champignons and Garlic: While the steaks are simmering, prepare the champignons by slicing them and mincing the garlic.

After the steaks have simmered for about 10 minutes, add the champignons and garlic to the pan. This will add depth to the sauce and enhance the dish with a gourmet touch.

Final Simmer: Continue to simmer the mixture gently for another 10-15 minutes. Stir occasionally to prevent sticking and to ensure even cooking. If the sauce reduces too much or thickens, add a little more water to adjust the consistency.

Serve: Once the steaks are tender and the sauce has thickened to your liking, remove the pan from the heat.

Serve the veal steaks hot, drizzled with the mustard and mushroom sauce.