Cut the meat into 3 cm cubes.
Stir through red wine and brandy and infuse the meat cubes in it, cover with foil.
Peel and chop the onions.
Remove pork rind and gristle from bacon and cut into large cubes.
Remove meat from marinade and drain in a colander.
Collect the marinade.
Sauté bacon and onions in hot oil.
‘Add paprika and tomato paste and extinguish on the spot with a splash of vinegar and the marinade.
Add meat and soup, season with salt, pepper and crushed garlic and simmer with lid closed until tender (takes about 3/4 hour).
Mix well sour cream with flour, stir into the ragout and lightly billow for a short time.
Our tip: Use bacon with a subtle smoky note!
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