Sliced Meat Vintner Style

Bacon cubes Roast in a pan in its own fat until crispy. Drain on kitchen roll. Put the bacon fat in the pan aside. Beef stew – cut into 1 cm pieces: season heartily with salt, pepper and sweet paprika.

Dust flour over the seasoned meat. Add the clarified butter to the bacon grease in the pan. Sear the meat in portions until hearty. Remove.

Sauté one medium onion, finely chopped in the drippings until translucent. Add tomato puree and fry briefly.

Extinguish with strong red wine. Add bacon and minced meat again. Add thyme sprigs and soup. Cover and simmer gently for 30 to 40 minutes until the meat is tender.

Roast the chanterelles, cut in half if necessary, in hot butter in a non-stick pan for about 8 minutes.

The mushroom juice must evaporate completely.

Rinse the grapes, halve and remove the seeds. Add the chanterelles and the cream to the meat. Add grapes and let everything get hot, then bring the meat to the table on the spot.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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