Interesting Jewish cooking of beef

Yes, yes, it’s an interesting preparation, The meat just melts, tender, juicy, and the sauce is mmmmm, try: a minimum of products, but the result is mmmmm

Ingredients

• veal (or beef) 1 kg
• onion 1 kg
• black pepper (peas and ground)
• bay leaf 1 piece
• salt
• spices

Directions

1. We take beef, of course, not old or veal
2. Cut the beef into medium (not small) chunks.
3. Fill with cold water for 15 minutes.
4. At this time, fry the onion in a cauldron (onion and meat are taken in equal proportions).
5. We drain the cold water and immediately fill it with boiling water for 10 minutes.
6. Fry our onion until golden brown.
7. Drain the hot water and add the meat without liquid to the onion.
8. Cook without a lid, stirring until the juice evaporates.
9. As soon as the juice has evaporated, onion gruel is obtained.
10. Now we constantly mix and fry the meat until golden brown, so as not to burn.
11. Salt, pepper, fill with water so that it covers the meat on one phalanx of the finger, add peppercorns and bay leaves, simmer until tender.