Clean the onion and carrots and cut them into slices. Slightly crush the steaks and put them in a suitable deep dish. Cover them with chopped vegetables. Add the chopped thyme, bay leaf, vinegar and white wine.
Leave them to marinate for 12 hours in a refrigerator. Drain the meat from the marinade before cooking. Fry it in preheated lard. In the same fat, fry the onion.
When softened, add the carrots and remaining marinade. Boil the sauce to reduce the liquid by half.
Add cooking cream in which we mix up the flour, add the steaks and boil everything another 10-15 minutes on low heat. Serve hot with a garnish of your choice.