For the Beiried in white wine sauce, season the Beiried slices with salt and pepper. Fry quickly in butter on both sides and keep warm. Cut smoked bacon into cubes and sauté with onion until translucent. Deglaze with white wine and add bay leaf and thyme.
Let the sauce boil down, add the meat and stew until soft. Remove the bay leaf and thyme. Keep the beef slices warm. Mix crème fraîche with egg and thicken the sauce with it. Do not let it boil any more.
Preparation Tip:
Serve with napkin dumplings and tomato salad.
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