Ingredients:
Veal (or beef) - 1 kg
Onion - 1 kg
Black pepper (peas and ground)
Laurel leaf - 1 pc.
Salt
Spice
Cut the beef with medium (not small) pieces.
Fill with cold water for 15 minutes.
At this time in the Kazanka we fry the onions (onions and meat are taken in equal proportions).
We merge the cold water and immediately fill it with steep boiling water for 10 minutes.
Our onion is fried until golden brown.
We merge the hot water and add the meat without the liquid to the onions.
Cooking without a lid, stirring until the juice is evaporated.
As soon as the juice evaporated, the onion gruel is obtained.
Now constantly stir and fry the meat to a ruddy crust, so as not to burn.
Solim, pepper, pour water so that the meat is covered with one phalanx of the finger, add the pepper and the bay leaf, stew until cooked.