Pour in katancik 2 tbsp vegetable oil and over high heat quickly fry the beef, cut into pieces of approximately 2*2 cm. Pour dry red wine and tormented on low heat for about 1.5-2 hours. As evaporation of the wine, add a little boiled water. Add salt after 1 hour of boiling wine. My meat was very sinewy and rough, so I had to simmer for 2 hours. In the cooking process, the beef gets a nice pink color inside and out and the sauce becomes thick and slightly chewy. This meat can be used as the basis for other dishes. No condiments added, so as not to interrupt the taste of meat.

While the meat is stewing, prepare the onion-tomato sauce. Chopped onions lightly fry in vegetable oil with the addition of 1 tbsp of butter, add the tomato paste, add a little boiling water and gently stew on low heat for 5-7 minutes. Season with a little salt. I am in the process of cooking add 1 tomato, cut into small pieces, but not necessarily.

The beef spread in greased with butter form. Upstairs, put the peeled from the skin and seeds of the Apple slices. Size - to your taste. My family members apples not really eat, so slice 1 Apple. If you want the meat first add seasonings or onion dip - but better not abused. Now a lot of fresh herbs, it's best to add it.

Pour the onion-tomato sauce and even out.

Sprinkle with mixture of grated cheese and breadcrumbs, covered with dill and pour melted butter. Put in the preheated oven at 180-200 gr.

Cook 10-20 minutes, until cheese melted and lightly browned.