(*) “en jardiniere”: cubes of tubers and root vegetables cut evenly as an accompaniment to sauce dishes (**) Lardons: bacon cut into even strips without pork rind and gristle Heat fat, fry the previously seasoned meat in batches and remove.
First sauté the onions and garlic, then the vegetables, drain, tomato, extinguish with the red wine and a little water and bring to a boil.
Add the remaining water and the meat, season, bring to the boil and skim.
Cover and continue to simmer the meat (1 hour in total). Add liquid as needed.
Half an hour before the end of the fermentation process, add the sautéed mushrooms and lardons, bind with the strained flour paste, stir. Stir regularly from here on: Danger of burning! Finish cooking, season the sauce and serve.
Our tip: Use bacon with a fine, smoky note!
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