Stew with boiled beef

450 boiled beef pulp

2 tomatoes

1 bay leaves

1 carrot

1 onions

2 Art. l. vegetable oil

1 Art. l. browned flour

salt

Cut the tomatoes into small slices, and meat - cubes.

Chop carrots and onions into strips, fry in butter with tomatoes.

Pour two cups of meat, hot water, simmer for 15 minutes, then add the vegetables and cook for another 10 minutes.

5 minutes before end of cooking add to the stew diluted in a little water flour, salt and add the bay leaf.

Before serving, garnish with boiled beef goulash green peas, garnish with parsley.