PREPARATION

Slice the onions and carrots into large pieces.
If you use fresh mushrooms, cut them into thick slices. I used the canned champignons and have customized menu for two people.

Let the meat into large pieces and fry them in a pan with a good knob of butter. Season it with salt, pepper and nutmeg.

Put the meat in a bowl afterwards (set the pan-stick separately) and cover the meat with the hot broth. Add thyme, bay leaf and rosemary. Let this simmer gently for about 35 minutes under a closed lid. Then add the carrots and then add back to simmer for 35 minutes.

Meanwhile, take the pan where we have baked meat and pour off the fat. Melt back some butter in and fry the bacon lightly. Add the onions to the bacon and mushrooms. Stir well and then add the sugar. Let caramelize and take away from the fire, pour in the brandy and flambé. Put the pan back on the heat and pour with a glass of red wine and add the cream. Let thicken.

Remove from the meat the sprigs of rosemary and thyme. Then pour the contents of the pan 10 minutes before the end of the meat. Let this simmer without a lid. If desired, you can thicken the sauce with a little cornstarch.

Serve with rice or potatoes as desired.