This is a wonderful ancient Russian dish with a surprisingly delicious taste and tempting aroma.
650 g beef, diced
500 g potatoes, peeled and cubed
1 carrot, sliced
4 tbsp melted butter
2 onions, sliced
150 g beef stock
100 ml white wine
1 bay leaf
salt, pepper, parsley
sour cream (optional)
Heat half the butter in a frying pan. Lightly fry onions and carrot. Heat the remaining butter in a separate frying pan and lightly brown the beef.
Place the beef, potatoes, onions and carrots, add salt, pepper and a bay leaf. Add the beef stock and place in a preheated oven for 50 minutes at 170 C. Pour white wine and cook for another 10 minutes.
Serve with sour cream (optional) and chopped parsley.