In a large Reindl fry bacon with olive oil. Add the peeled shallots to the bacon and stir-fry for about 15 minutes. Add mushrooms in quarters and sauté in the same way.
Cover and steam for about 10 minutes. Remove the vegetables and bacon from the dish and set aside.
Fry the meat pieces with a little bit of olive oil, season lightly with salt and pepper. Add herbs, carrots, onions and garlic. Cover and steam for one hour. In the meantime, always remove the drippings with a little bit of clear soup. Add paradeis pulp and sugar and continue to simmer. Now gradually extinguish with red wine. When the meat is almost tender, dust it with a little flour.
When the meat is done braising, remove the pieces with a fork, including the herb bouquet. Grind the remaining sauce with a blender. Add the meat and the fried mushrooms. Season to taste and serve with fresh baguette.
Our tip: Use bacon with a fine, smoky note!
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