500 g / 1 lb 2 oz meat
800 g / 1 lb 12 oz potatoes
1 tbsp flour
2 tbsp butter
Wash boneless meat (rump, top round roast), cut into pieces 80-150 g / 3-5 oz, add salt and pepper, coat in flour and fry on a skillet from all sides until caramelized crust forms. Then put meat in a pan; pour 1 cup of water in a skillet where meat was frying, boil and strain through a sieve into pan with meat. Add 2 more cups of hot water, cover pan with lid and braise for 2-2 1/2 hours. After braising, add separately fried, finely chopped onions, fried potatoes (whole or sliced into 2-4 parts), 1 bay leaf, 2 cloves, 5-6 peppercorns (or 1/10 chili pepper) and braise for another half hour. When serving, sprinkle with finely chopped parsley or dill.
Separately serve cucumbers, green salad or tomato salad.