casserole dish

Ingredients for 4 servings:

• 250 g lean beef
• 250 g lean meat (mutton)
• 250 g lean pork
• 150 g bacon, streaky
• 1 large onion(s)
• 5 cloves garlic
• 1 handful of olives, green and black, marinated in oil and rosemary (or brine)
• 1 tbsp pepper, green, pickled in a jar
• 1 cl cognac
• 250 ml cream
• 500 ml red wine
• Thyme – flowers, fresh or dried
• 3 tbsp oil for frying
• ½ cup currants, unsulfured
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Trim the meat of any fat and skin, dice it, and fry it in hot oil on all sides until browned. Stirring constantly, add the diced bacon and diced onion and fry until the onion cubes are translucent. Add the olive flesh, garlic cloves, thyme blossoms, and currants to the meat and deglaze with the red wine. Cover the casserole dish and place it in a preheated oven at 200°C for 40 minutes. Then remove the meat from the pot and reduce the sauce. Season with green pepper and salt, stir in the cream, and add cognac to taste. Return the meat to the pot and let it simmer for another 20 minutes. Serve with a salad of endive, white bread, rice, or potatoes. Of course, a dry red wine is a must.