Anthrecote in austrian

Beat the meat, cut at the edges, salt, pepper. Prepare the filling. Cut boiled potatoes and fat speck into small cubes, mix, salt, pepper, add nutmeg, chopped parsley, eggs, sour cream, mix everything well. Put the filling on the prepared piece of meat, connect its edges, fix them with wooden toothpicks. Finely chop the onions, fry in butter, lay the entrecotes on top, add white wine and simmer until the meat is ready. Mix the sauce obtained during stewing with sour cream and flour, pour over the entrecotes and sprinkle with capers.