Gravy - sauce for the second course.

Ingredients:

meat (beef) – 200 grams;

onion — 1 head medium size;

parsley — 1 bunch;

tomato paste — 1 tablespoon;

boiling water — 250 grams;

vegetable oil (for frying);

salt to taste.

1. Meat cut into small, but equal-size pieces. The same pieces will be evenly fried, raw or overcooked pieces in this gravy will not, and the quality of the food will suffer.
   
2. Onions clear and finely chop (cut into cubes). In principle, onions can be cut and half-rings, but then the sauce will not look very aesthetically pleasing: small pieces of meat will seem too small in comparison with long strips of onion. So the cubes — better cut for this dish the onion.
   
   
   
3. My greens in running water to her left the sand, dry it on a paper towel and also Melo shinkuem.
   
4. On a well-heated pan pour a couple tablespoons of vegetable oil, when it heats up put in the pan the meat and a little pripuskaet it. Then add onion, salt and spices and fry the meat on slow fire under the lid for 5-7 minutes.
   
   
   
5. Mix the tomato paste with boiled water, vzbivaem with a fork until smooth and pour the tomato mixture into the pan. To give gravy to boil, cover with a lid and continue to simmer, stirring occasionally, for another 20 minutes. For a few minutes until tender, toss in pan with chopped greens.
   
6. Served brown gravy to the side dishes of vegetables, cereals or pasta.
   
   Bon appetit!