Ingredients:
600 g beef,
3 tablespoons of dry wine,
½ cup of onion seedlings or 1-2 onions, 1/3 cup of vegetable oil or 4 tablespoons of margarine,
salt,
ground black pepper,
bay leaf,
3-4 tomatoes,
1½ cups beans,
3-4 cloves of garlic,
2 tablespoons chopped herbs,
parsley greens, 4-5 sprigs.
Preparation:
Cut the processed meat (from the thin and thick edges) into pieces per serving.
Beat, add salt, sprinkle with pepper, drizzle with wine and vegetable oil.
Add a sprig of herbs, a bay leaf, a few heads of small onions (seedlings), or chopped onions, mix, compact, and leave for 25-30 minutes to marinate.
Stir twice during marinating for better flavor.
When frying, remove the bay leaf and herbs.
Fry the marinated meat with onions until golden brown, transfer to a saucepan, add grated tomatoes, boiled beans, salt, pepper, chopped herbs, crushed garlic, wine, cover with a lid and place in the oven for 30-40 minutes.
If the dish is prepared from other types of meat, then after frying you need to pour in the broth, simmer, then add the boiled beans and simmer as described above.
