Rinse the dried meat under hot water, rub dry and then cut into bite-sized pieces. Put the meat in a saucepan and add enough water to cover the meat. Simmer at low temperature for 20 to half an hour. Later add the mirepoix (diced root vegetables) and the beef broth and simmer for 2 hours. Later add the onions, peanuts, lentils, mushrooms and leek. Continue until the lentils are dissolved while stirring. Season with salt and pepper, remove from the heat, add the butter, Madeira and whipped cream and serve.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!