Beef Cutlet Burgundy Style

Put the shallots or possibly onions in boiling water for one minute. Drain and cool, now the onions can be easily freed from the skin.

Clean the mushrooms dry and halve or quarter them according to their size. Finely slice the garlic.

Cut the bacon into small strips and fry in its own fat until brown. Take out.

Season the meat with salt, bell pepper and paprika. Fry in portions in the bacon fat briefly but heartily. Remove.

Lower the temperature. Add the butter to the drippings and sauté the onions, then the mushrooms and garlic.

Add the tomato puree and sauté. Extinguish with the red wine. Add the meat bouillon cubes. Repeatedly add the meat and the bacon. Add a sprig of rosemary and two sprigs of thyme. Meanwhile, cook everything on a low fire with the lid closed for about forty-five minutes.

Remove the leaves from the other two thyme sprigs and add them just before serving. Season the dish if necessary.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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