250g onions, chop finely, brown in 60 g butter until golden and add 2 tbsp. Rowanberry Vinegar
600 g beef, leg or shoulder cut into thin slices and add to the onions. Season the meat with salt and pepper as well as 1 dash marjoram and 1 garlic clove, chopped and let it stew in its own juice until soft. If the liquid is not sufficient, add small amounts of water from time to time. As soon as the meat is soft and the liquid is reduced to a minimum, dust the meat with 1 tbsp. all-purpose-flour fill up with 500 ml beef stock and finish with 125 ml sour cream
serves 4
