- Vegetable oil - 2-3 Art. spoons
- Beef - 1,5 Kilogram
- Salt and fresh ground pepper - - To taste
- Bulb - 1 piece
- Carrot - 4 pieces
- Wine red dry - 3 Cups
- Beef broth - 4 Cups
- Tomatoes - 350 Grams
- Green - - To taste
Beef cut into cubes side 2 cm in small batches of fry beef until brown. Onions are finely chopped, carrots are slightly larger (original small carrots are used in the original). Fry in a pan until the onion is soft. We return meat to onions and carrots, salt, pepper, fry for 2-3 more minutes. Then we put the contents of the frying pan into a deep saucepan, and pour the wine and beef broth into the frying pan. Bring to a boil, then pour into the same deep pan, which contains meat and vegetables. Put the pan on the fire. Add the small cubes of sliced tomatoes and a bouquet of greens, tied with a thread or wrapped in gauze. We put the pan with meat in the oven, heated to 190 degrees, for 2 hours. Then take the pan out of the oven, put it on medium heat and boil the sauce until the desired consistency. We serve hot.
Servings: 5-7