On a hot pan, melt butter and vegetable oil, immediately add the pieces washed, dried with paper towels meat and quickly fry on medium heat - stirring occasionally - on all sides. Add to the meat with diced onion.

When meat is browned, add to pan with cream and wine and saute a few minutes until the cream will not get coffee-milk color. Add a sprig of thyme, sweet bell pepper, Bay leaf.

Add hot water to cover the meat, seasoning for meat, cover and simmer over low heat while slicing vegetables...

Carrots, celery and a piece of leek cut into small squares/krujok AMI.

Add the vegetables to the meat, continue to simmer under the lid for small. heat for another 40-50 min. At this stage you can thicken the sauce with flour (1 tbsp) - optional. During this time the sauce should be tender and the meat is falling to pieces from touching...

Boil the potatoes in their skins. The Germans added during cooking in water with salt and 1 tbsp of caraway seeds for flavor. Hot water drain and immediately rinse the potatoes with cold water (after a bath it is easily cleaned), cleaned and cut into slices of 0.5-0.7 cm Fry in hot olive/vegetable oil until Golden brown on both sides, salted sea salt with herbes de Provence... or just prisoliv.

Tempted? Welcome to lunch! Bon appetit!