Fry bacon until crisp and set aside.

Roll meat pieces in the flour mixed with herbs/spices, using all of the flour mixture if possible, and brown meat over medium heat.
Takes about 15 minutes to do this.

Add the chicken broth, cover and simmer until the saddle pieces seem tender (15 minutes)

While the meat is simmering, saute the onion and then the mushrooms in butter and set aside.

When done, remove the meat temporarily and stir in the sour cream, grapes, onion and mushrooms. Make sure the sour cream melds with the other ingredients and if necessary, add a bit of hot water.

Simmer for 5 minutes but do not let it boil.

Now stir in the sherry, add bacon and meat and simmer just until the meat is heated again. Garnish with parsley.