Beat portion meat pieces and rub with salt and pepper both sides.

Cut potatoes into dices and mix with minced lard, add chopped greens and egg, put salt, pepper, nutmeg and pour with sour cream. Stir well the mass, put over the entrecotes, stick the edges with picks.

Fry chopped onion in butter, put over the entrecotes, pour wine and stew until the meat done.

To prepare the sauce, take the juice from stewing, mix it with flour and sour cream, cook through for 5 minutes.

Put the entrecotes on a platter, cover with prepared sauce and season with capers.