Summary

Ingredients

• 600 g lamb, from the le, boneless
• 5 tablespoon olive oil
• 1 tablespoon butter
• salt
• Pepper from the grinder
• Herbs, (herbs Provence)
• 1 bell pepper (s), yellow
• 250 g mushrooms
• 2 onions)
• 4 clove garlic
• 125 ml red wine, dry and strong
• 300 g crème fraîche
• 250 g tomato (s), peeled
• 2 tablespoon soy sauce, if possible mushroom soy sauce
• 0.5 ½ lemon (s), add the juice
• 1 lemon (s), just the zest

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Instructions

1. Remove fat from meat, wash, pat dry and cut into strips. Let 3 tablespoons of oil get very hot in a pan and fry the shredded meat in several portions
2. (Better to use a little less meat so that it does not draw moisture).
3. Put the seared meat in a bowl and season well with salt, pepper and the herbs and pour lemon juice over it, and mix in the lemon zest.
4. Cut the bell pepper into fine strips, clean the mushrooms and also cut into slices. Dice the onions and garlic very finely. Add the remaining oil to the frying fat in the pan and fry the onions and garlic until translucent. Add the paprika and mushrooms and sweat while stirring for about 3 minutes at full heat. Season well with salt, pepper, soy sauce and herbs. Pour in red wine and stew for another 3 - 4 minutes with the lid closed.
5. Now stir in the crème fraîche and heat briefly. Roughly dice the tomatoes and add to the pan with the meat. Heat for approx. 1 minute - do not cook any more - and serve immediately.
6. I recommend a baguette or rosemary potato as a side dish.