Yakhniya popovskaya from beef

Cut fatty beef into small pieces, fry in vegetable oil, salt. Add finely chopped onions, fry, pour in browned flour, mix, add tomato puree, red pepper, stir. Pour with dry red wine and hot water so that the liquid covers the meat. Add more, add black peppercorns, bay leaves and simmer over low heat until the meat is ready. Peel the small seedling onions, spit on pork fat until half cooked, peel the tomatoes and cut into wedges. Add onions, tomatoes and garlic to the meat, bring to readiness, sprinkle with parsley greens and remove from the heat.