Just want to mention about the meat. In the recipe I mention to the veal, as it turns out so tasty. But on the same principle I cook beef, pork, chicken - everything turns out quite tasty and, most importantly, dieting. To make as tasty a result, it is best to prepare this recipe from fresh, not frozen meat. But I was prepared and defrosted. It is also delicious. Well, now down to business. Wash the meat, well soaked, cut into pieces of 2.5-3 cm, Put in a Dutch oven or another thick-walled dishes, can be done in a frying pan, the main thing for her was the cover. Do NOT add water. Although meat and not pressing.

The pot cover and put on fire. When the meat starts to boil, remove the foam and make a little fire. As seen in the photo, the meat itself provides enough water. The meat should stew under a lid.

While the meat is boiling, peel onions and cut into quarter-rings. Add to boiling meat, cover with a lid. It is possible to add a little fire to boil the meat together with the onion, and then make a small fire and forget about it for about an hour. Although for this hour still look a couple of times in the pot to not boil away all the liquid, and then who knows what can happen, maybe the fire was small enough, or the meat dry. If after an hour all the liquid has boiled away, add water to cover meat, bring to a boil, make a small fire and salt. If the liquid had enough, then just add salt. And again forget about it for about an hour. Although still look after him sometimes, not to over-boil if liquid. If boiled off, add a little water. If not followed, and the meat a little burnt, don't worry, add water, then the meat will taste of "kebab", as my husband says in such a situation. But usually, if the fire is small and the meat is not thawed, but fresh, the water you do not have to add as I have had in this case.

After two hours the meat stay on the fire, try it. If you have enough salt, add salt to taste. At this stage you should have a delicious and flavorful meat. Sometimes I do not even want any condiments to add. If the meat is harsh, let it simmer some more until soft. Add the spices: peas black pepper and Bay leaf. Much to stuff this meat seasoning is not advised. It is quite delicious by itself. Seasoning can only kill the taste. Pepper and Lavrushka be enough. Sauté the meat with the spices for 5-7 minutes more. You can switch it.

Here is the meat supposed to turn out. Serve it with any side dish: potatoes, cereal, pasta, vegetables - to your taste and choice. Bon appetit!