Cut the meat into small pieces and stew in fat together with the finely chopped onion. Then successively added red pepper, mushrooms, cut into julienne, peeled cloves of garlic, flour, grated tomatoes, pepper, savory and slices of lemon. Pour over the wine and some warm water, enough to cover it, add salt and boil over low heat until the fat remains. Serve with cooked rice or mashed potatoes.