Marinate the meat in wine, oil, thyme and pepper for 4 hours at room temperature or overnight in the refrigerator.
In a large pan, fry the bacon, onion and garlic. Add the mushrooms and let them fall together.
Drain the meat and collect the marinade. Put the meat in the stove and dust it evenly with flour. Put the mushroom mixture on top and pour the marinade over it.
Cook on Low for 8-9 hours.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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