For starters, the meat is cut into pieces of medium size. Possibly remove all the veins and plenochki.

Kiwi peel grate or grind in a blender. I did float.

Meat salt, pepper, add spices to the meat. I added a mixture of Provencal herbs, black and fragrant pepper. Grated kiwi mix with the meat. Mix well and refrigerate for 2-3 hours. I have stood day. Just until cooked soup, tired. Then my husband came home, ate soup and the meat I got.

This meat stood for days in the marinade.

Cut onion into half rings, garlic slices, mix well with the meat. I wanted to make in foil, but was horrified to find that the foil I ended. Had to use the baking of thick foil. Throw a few leaves Lavrushka and put into the oven on 180-200 degrees. I have 40-50 minutes and the beef was very soft, whereas the conventional goulash were extinguished hour 2-2,5.

Here's a very soft and juicy yummy the beef turned out. Garnish can be any. Bon appetit.