Make a sauce. This finely shinkuem onion and fry in a pan with vegetable oil on low heat 15 min. stirring occasionally Add flour, stir and fry for another 2 minutes Pour in the vinegar (if not this, then replace it with a dry red wine), stir, add the broth and cook another 15 mins stirring occasionally so as not burnt. There is one point. Flour is all different, this means that the density will be different. Now the Sauce should be the consistency of a pudding of medium thickness. If not then add the broth to the desired state, otherwise the sauce will burn. Trying the sauce lacked sweetness and I added brown sugar. Adjust it to your taste. Remove from heat and portion sauce spread on the bottom of the mold.

Boiled beef cut into slices and fry in a little oil. Put the first layer of meat and pour over the top of another part of the sauce. Put it on the rest of the meat and pour all the remaining sauce.

Loaf or white bread crumble and cover completely the top of the sauce. Melt butter and heat, pour on top of crumbs. Here, too, there is one clarification. For me the oil too much would be enough and 100 gr.

Close the form with foil and put in oven at t=170-180 in 20 min. Take out, remove the foil and put another 15-20 mins the Crust should be Browning. Take out and serve.

The dish turns out self-sufficient, so I would recommend that You Supplement it with either just vegetables, or a light vegetable salad. And a glass of dry red wine.