Ox Stew

Cut the meat into 3 cm pieces. Finely dice the bacon. Remove the skin from the onions and chop. Fry bacon cubes in a saucepan until translucent. Add meat cubes, greens and dried mushrooms. Roast everything for 10 minutes.

Chop tomatoes in a can, drain well (collect tomato juice) and add to meat together with tomato paste, salt and pepper. Steam for another 10 minutes until tender. Then deglaze with red wine, clear soup and tomato juice.

Wash the peppers, cut them into quarters, remove the core and cut the peppers into strips. Add to the meat together with the drained mushrooms. Steam for 10 minutes with the lid closed. Season with pepper, salt, brandy and sugar. Add crème fraîche and bring to the table.

Serve with: pasta tossed in butter, green leaf salad.

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