4 tblsp oil
1 kg pork steaks
1 bundle fresh tarragon or 2 tblsp dried tarragon
500 gr tomatoes
1 laurel leaf
7 dl white wine
5 dl broth
1 tblsp mustard
1 tsp sugar
Cover the pot and let it simmer on medium heat for about 90 minutes.
Remove the meat, store it warm and sift the remainder form the pot.
Bring to boil, add the rest of the tarragon and mustard and stir well. Adjust with salt and pepper and some sugar.
Cut the steaks into slices (1 cm) and sprinkle with the sauce.