150 meat, marinade 100, melted lard 5, 30 wines, 20 carrots, parsley and celery for 15, 20 onions, flour 4, 150 garnish.
Separate the meat from the bone pieces of 1-1.5 kg of clean tendons and lard cubes of carrot, parsley and celery. Put the meat in a non-oxidizing dish, pour cold marinade and let stand in a cold room for 2.5-3 days.
Marinated meat fried in lard, then put in a deep skillet or korobin, pour half the height of the pieces of soup, cooked meat from the bones, pour red wine, add the sliced onions and cook until tender.
When the meat is tender, to shift it from the broth in the pan, pour red sauce and put in the broiler.
Every 3-5 minutes to pour the same sauce until the meat is not formed crust. The broth in which the meat tushilos, add the dried wheat flour, boil for 15-20 minutes, add salt and strain.
The meat cut into wide slices across the grain of 1-2 pieces per serving and pour the sauce.
Serve with fried potatoes, beans or pasta, braised cabbage.