Cut all the fat and tendons from the muscles. Mix the mustard with the mustard seeds and salt and place them on a plate. Give each muscle through the formed paste.
Put the oil in a large pan and fry the muscle on all sides. This way all the juices are kept inside.
Put all the pieces of meat in a tray with wine and bake in the oven at 190C for about 1 hour (until the meat is done, but not dry).
Remove the meat from the pan. Grate all the leftovers from the pan, put 1-2 glasses of white wine (or clear chicken soup) and boil a little to form a sauce. You can also add 1 teaspoon of starch, if you want the sauce to be thicker.
Serve the meat with sauce and garnish with mashed potatoes and sautéed mushrooms, along with pickles.