Stew in wine

400-500 g meat (flesh)

2 onions

2 pickles

2 Art. l. tomato puree

0.5 glass wine

2-3 Art. l. oils

Meat (sirloin, rump) to wash, clean from tendons, cut into small pieces, add the chopped onion and fry in oil on the hot skillet.

Fried meat shift into a low pot, add tomato puree, peeled and sliced pickles, garlic cloves, salt and pour the wine grape, 2-3 tbsp. spoon broth and cover the pan with a lid and simmer for 30-40 minutes hodgepodge. When serving sprinkle with parsley.