So, let's start. Grate the meat with mustard and leave for 30 minutes. The item hunters down, but we are not on the hunt, so you can afford a little experimentation!!:-D

Then cut into pieces. Pan, better yet, a kettle is heated, pour the oil and much of its heats. Oil-heated – fry the meat, stirring constantly so the meat is "grabbed".

When all the pieces of meat were roasted (this action we will preserve the flavor and juiciness), pour the meat with boiling water (necessarily, then, the meat will become tough), cover and diminish the fire to a minimum.

Take the onion, remove the excess, peeling the husk, cut, tails cut in half and slices down, put in the meat. Pepper and Bay leaf are sent to the same. While not salt.

Forget about the meat for 1.5 hours. If we choose the right temperature, then water we did not have to add not once is very good, sauce is VERY tasty. But if I had to pour, nothing to worry about. So, the meat is almost ready, and now we have it, and salt. Give a little bit to writing a rolling boil and thicken with starch, spreading a tablespoon in 1/3 Cup of water, and entering gradually into the broth. Hunters usually use for these purposes flour. Why, You ask? So after hunting garnish will not take, and the bread is always available, and some bread just vymatyvayutsya all this vkusnyatinka!

Well welcome to the table. Serve with the fresh air in a pita – delicious!!