1. cut meat into cubes of about 4 cm, season lightly with salt. Peel and finely dice onions. Cut 150 g bacon into fine cubes. Peel garlic.
2. Heat 4 tbsp. oil and fry the meat heartily in portions at high temperature. Take out, collect the pan juices. 3.
3. add onion and bacon cubes and the whole garlic cloves to the saucepan. Sauté for 5 minutes while stirring. Add the drained meat, dust with flour, fry briefly.
Add the red wine, 250 ml of water, the collected gravy, thyme and bay leaf. Cover, bring to a boil, skim and simmer for 2 hours 15 min at low temperature in a closed saucepan.
5. clean the mushrooms. Cut remaining bacon into strips. Make shallots with peel in salted water for 8 min, rinse, peel (clean scallions only). Heat remaining oil, fry mushrooms, remaining bacon and shallots in it at high temperature for 3-4 min, tossing. set aside.
Remove the meat from the stock with a fork and set aside. Pour sauce through a sieve into another saucepan. Add shallots, mushrooms, bacon and meat to the sauce form and cook everything together for another 30-40 min. at medium heat uncovered. Season with salt and pepper, add the parsley and bring to the table.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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