The slices of meat are pounded, salted, peppered, rolled in flour and browned in hot oil. Cut the liver, the mushrooms and the cured meat into cubes and brown everything together in a little fat, add the tomato puree, pour water and red wine, salt and pepper. Fry the diced potatoes in oil and add salt. Put the meat in the bottom of an ovenproof dish, pour the sauce on top, sprinkle the cheese on top and finally put the fried potatoes on top. Cover the dish with foil and brown everything together in the hot oven.
Our tip: Use high-quality red wine for a particularly fine taste!
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