The beef thoroughly dry with paper towels. You can use one piece weighing 1.5 kg Il two pieces of 700-800 gr. Tie the meat with twine so it doesn't lose shape.

In a frying pan heat a mixture of butter and vegetable oil. As soon as it stops foaming, fry the meat lightly on all sides. Remove meat, add salt and pepper to taste, place it into a baking dish.

Carrots and onions cut. Slightly fry them in a pan where the meat was browned, add the Bay leaf and thyme. Mix.

Put the vegetables in the form of meat, propped up on all sides. Instead of form I used a baking dish it went perfectly for this recipe. So, cover the form with a lid and put on fire, when boiling move to the lower level of a preheated 180 C oven. Bake for 40-50 minutes, turning the meat every 15 minutes.

Boil in a pot with water, throw in onions, let boil and cook for 1 minute. Drain the water, onions and rinse with cold water. Cut off top and tip, clean the bulbs and make a deep cross incision on the bottom. In a skillet, heat the oils and sauté onions, salt, pepper to taste, add the thyme and pour in the broth. Cover and simmer until onions are soft. Cooked meat put on a serving dish, cover with foil and allow to rest.

Mushrooms wash, dry towel and cut into four pieces. Fry in oil mixture, add the chopped green onions and cook another couple of minutes. Put to the onions and add the olives.

Tomato chopped. Starch dissolve in the wine. Drain the juice from the prepared meat in a saucepan, bring to the boil, put the chopped tomatoes, pour broth and cook for 3-4 minutes. Remove from heat and enter the wine, stir and return to the fire. Bring to the boil and cook for another couple of minutes. Make sure that you have enough spices.

Put the garnish in the sauce and boil for 3-4 minutes. Remove vegetables with a slotted spoon and place on a dish to the meat. To the sauce whisk in the butter. A couple of spoons pour the meat, and the rest serve separately in a gravy boat.