Summary

Ingredients

• 250 g beef, lean
• 250 g meat (mutton), lean
• 250 g pork, lean
• 150 g bacon, mixed
• 1 large onion (s)
• 5 cloves garlic
• 1 handful olives, green and black, pickled in oil and rosemary (or brine)
• 1 tablespoon pepper, green, pickled in the glass
• 1 cl cognac
• 250 ml cream
• 500 ml red wine
• Thyme - flowers, fresh or dried
• 3 tablespoon oil for frying
• 0.5 ½ cup currants, unsulphurized
• salt

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Instructions

1. Remove fat and skins from meat, dice and fry in hot oil on all sides until brown. While stirring constantly, add the diced bacon and the diced onion and sauté until the onion diced are translucent. Add the olive meat, garlic cloves, thyme blossoms and currants to the meat and deglaze with the red wine.
2. Cover the casserole and place in the preheated oven at 200 ° C for 40 minutes. Then take the meat out of the pot and reduce the sauce. Season with green pepper and salt, mix with cream and season to taste. Put the meat back into the pot and let it steep for another 20 minutes.
3. A salad made from endive, white bread, rice or potatoes goes well with it. Of course, a dry red wine should not be missing.