Cut meat into large cubes, bacon and onion into small cubes, halve mushrooms. Heat the oil and brown the meat on all sides. Add bacon and onion and fry. Add mushrooms and sauté for 10 minutes until soft.
As soon as all liquid has evaporated, sprinkle flour on top and stir until brown. Pour red wine and water, add salt, kitchen herbs, pepper and paradeis pulp, bring to the boil and continue cooking for 90 to 100 minutes.
Serve: Pasta. Serve with Burgundy wine.
Our tip: use bacon with a subtle smoky note!
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