In a non-stick stewpot, medium flame, heat the oil and brown the onions in for 15 minutes (turn regularly with a wooden spoon).

Brown the meat in the onions for 5 minutes with salt and pepper, then pour the wine, cover with a lid, and let simmer for 30 minutes ; turn from time to time.

Serve each of your guest cutting slices from the meat sections.

Side dish recipe:
Grate the swiss cheese. Peel the potatoes and cut them into thin slices (with the slicer side of your grater or electric mixer) ; display them in an oven dish by layers, add salt and pepper each time one layer is completed ; spread as well a pinch of grated nutmeg and some grated cheese every other layer. Once all slices are displayed, pour the single cream in the dish ; it needs to cover exactly all potatoes ; complete with a little milk if it is not the case (leave the extra cream if you have too much).

Spread the left cheese (1/3) on top of the potatoes ; bake the whole in (pre-heated) oven at 200°C / 400°F for about 1h15. The gratin must be golden brown and the cream should be totally absorbed by the potatoes.

Cut the tomatoes in 8 equal quarters. Put into the refrigerator in a strainer, on a plate, sprinkled with salt so that they lose their water.

Take out the seeds off the peppers and cut them up into thin strips. Wash the poivrades and cut them, as well as the hard-boiled eggs, into four pieces. Crumble the tuna.

Prepare vinaigrette with the oil, the vinegar and the pepper; add salt, if you wish. Put all the ingredients of the salad in a large salad bowl, coat with the vinaigrette dressing, mix delicately and serve cool. You may add some anchovy fillets to spice this salad up a little more.