Remove streaks, film, bones. Cut the meat into large cubes with a width of 1.5 cm in length 2-2,5 cm a Small amount of fat will be wise to leave.

The maximum fire. Pour into the pan vegetable oil, warmed him. For display of meat the oil should just hiss. If not the oil is not warmed up. Take the time to lay out all the meat, it is better to do it in stages, otherwise it will crust, so the meat will stew. It must lie in a single layer. Meat now not need to add salt and put seasoning. For display of meat in the pan you do not want it to interfere. Let appear crispy crust, then turn over, remove and lay the next batch. Fry without fanaticism, the meat should be ready, we have to work with him and work.

Spread on a pan all the meat, thoroughly drained from the dishes, where lay the fried meat, meat juice. A little salt (1 pinch salt) and add 1/10 part of the black pepper. All the beauty of stir 2-3 times and pour 2/3 of the beef broth. The meat should be almost completely covered with broth. Check our hot peppers for the presence of holes. We need only integer, otherwise it will be very serious. On maximum heat with the lid almost fully evaporated broth. Occasionally stir the meat, that would be all the pieces are bathed in fluid. Let rest about 3 tablespoons on the bottom. At this stage, stir vigorously, pour the paprika, black pepper.

About hot pepper, to interfere with him carefully so as not collapsed. Pour rest of the soup and continue to evaporate. Alternatively, instead of broth, you can use red wine or beer. It turns out also very tasty. A flight of creative imagination.

Heat the pan, slightly greased with vegetable oil, spread on her onion, cut into half rings, butter, salt, and pepper. Fry onion until clear.

Evaporate almost completely liquid, add sauteed onions, remove chili pepper. Taste for salt and pepper. Added when necessary. Ready. It would be nice this time to have a ready side dish. Especially good figure.

Bon appetit!