Slightly cut the edges of the trimmed beef cutlets, pound them tenderly and lard them with the bacon. Season with salt and pepper and brush one side with tarragon mustard. Heat lard or oil and brown beef cutlets, mustard side down first, on both sides and lift out. In the remaining fat, add a little more butter if necessary, fry the finely chopped spring onions, add the anchovies and capers, fry briefly, flavor with a squeeze of lemon juice and chopped parsley and put the meat back in. Add tarragon sprig and saute until there is no liquid left. Then pour in beef broth so that the meat is just covered. Simmer until tender, depending on quality, about 1 1/2 hours. Meanwhile, turn the meat repeatedly and add more liquid if necessary. Once the ox slices are tender, lift them out and keep warm. Remove tarragon sprig. Thicken sauce with sour cream and reduce to desired doneness. Put the ox slices back in, heat briefly, sprinkle with chopped tarragon and serve in the casserole. Serve with spaetzle or croissants.
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