Season meat cubes with salt and season with pepper, brown in butter on all sides. Lightly fry potato cubes in butter.
Roast onion rings in butter until golden brown.
Mix the ingredients prepared in this way, empty into an ovenproof dish, season with salt, pepper and bay leaf spice and pour in clear soup. Cook on the stove for 30 to 40 minutes until tender. Add white wine 10 minutes before the end of cooking.
Pour the finished dish with sour whipped cream and bring to the table sprinkled with chopped kitchen herbs.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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