• 1 kilogram of non-fat beef
  • 1/4 liter of red wine vinegar
  • 2 bay leaves
  • 2 tablespoons of black pepper grains
  • 2 large onions
  • 1 large carrot
  • 200g potatoes
  • 1/4 liter of tomato paste
  • 2 tablespoons sour cream
  • Salt and pepper (to taste)
  • Vegetable oil



  1. Place the beef in a pan and cover it completely with vinegar.
  2. Place in the same pan the bay leaves and black pepper grains and put it in the refrigerator where it will stay for 2 days and a maximum of 3 days. The meat will be turned on each side about two times a day.
  3. Remove the meat from the refrigerator, allow it to drain until it becomes almost dry, then season it with pepper on all sides.
  4. Cut the onions, carrots and potatoes into small cubes
  5. Heat some oil in skillet and brown the meat on all sides.
  6. Add the onions to the pan and brown them until they become brown on all sides.
  7. Take a pot with a lid and place the browned meat and onions there.
  8. Sprinkle the meat with salt, add the potatoes and carrots, the tomato paste and some marinade from the refrigerator (without black pepper grains and bay leaves) and let themboil under the lid, for at least an hour and a half.
  9. The meat, at this stage, has to be turned only once on the other side.
  10. Remove the meat from the pot and it set aside, covering it to stay warm.
  11. Make a puree from what is left in the pot and leave it to medium heat until it is slightly thickened slightly.
  12. Then add the sour cream, salt and pepper to taste and remove from heat.
  13. Serve the meat sliced, with gravy, sauerkraut and vegetables for garnish.

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