A delicious mushroom dish for any occasion!
Season meat cubes with pepper, marinate with 2 finely chopped cloves of garlic and the herbs in olive oil in about 2 hours (add salt only after browning so that it does not draw juice). Peel and dice the potatoes and roast them in olive oil or clarified butter until crispy. Blanch beans in boiling salted water for 4 minutes and rinse in iced water.
Finely dice fennel bulb, coarsely dice shallots and zucchini. Heat olive oil in a large shallow saucepan (28 mm) or wok and sauté the vegetables according to the cooking time: 1. fennel, 2. shallots, 3. mushrooms and 4. zucchini briefly and extinguish with a strong shot of white wine.
Add the remaining three cloves of garlic, the beans, the savory, salt and pepper and cook everything together for about 5 minutes at low temperature. When the fried potatoes are cooked, add to the vegetable pan form, cover one more time. In a frying pan fry the marinated meat briefly and heartily and then also form into the vegetable pan and fold in.
Cover everything with a thread of olive oil and pull coveredand turned off the stove repeatedly 5 minutes. The meat should still be juicy pink. Bring to the table hot.
Arrange on hot plates with a few cubes of peeled and seeded tomatoes.