Cut the meat into 1cm slice. Pound the meat with a meat hammer on both side until thin. Sprinkle salt and pepper, put in a bowl, add some oil and marinate at the fridge for one hour.
Take out the meat, spread mustard on one side of each slice. Coat in flour. Cut garlic in slices.
Put little bit of oil in the frying pan on medium heat and cook steaks just until they get colour, then turn another side cook and take out of the pan. Wipe the frying pan to take off the remaining flour bits.
Put on the medium heat, add oil and cook garlic. Add flour and when it starts bubbling add paprika powder, Vegeta, White wine, water, tomato paste, salt and pepper and bay leaves.
Mix well and put to boil. Add steaks in the sauce and cook on lower heat until the sauce thickens and steaks are done. You can add some extra water if it evaporates too much.
When it’s done, serve with mashed potatoes, polenta or rice. Add lemon slices on top of meat and sprinkle with Italian parsley.