Goulash in French

Required products:

250 g the lean beef, lamb and pork - flesh

150 g bacon

1 onion - head

5 tsp. garlic crushed

1 olives, pitted glass

1 tbsp. pepper green peas canned

1/2 glass brandy

250 g cream thick

500 g dry red wine

1/2 glass raisins small (plum-cake)

1/2 tsp. thyme

2 tbsp. vegetable oil

ground black pepper, salt to taste

Bacon, cut into small cubes and fry in vegetable oil and then wetpussy fat fry portions of meat, cut into cubes. Fried until Golden brown pieces of meat put in the remaining fat put chopped onion, garlic and fry until transparent. Pour 1/2 Cup water and bring to a boil.Meat, onion and garlic together with the formed sochka place in a saucepan, add the olives, cut in half, the plum-cake, and thyme. Pour in the wine, cover and simmer in the oven at 200 C for 40 minutes. Add sauce, green pepper, cream, cognac, salt and pepper and simmer for 15-20 minutes.

Serve the goulash with sauce. Hareruya rice or a salad of fresh vegetables.