Instructions

Wash the meat, place it in a pot with water to cover, add salt, pepper, a cleaned onion cut in half, cook until the meat is tender. It is ready in a pressure cooker in about an hour. Cook it conventionally for about 2 and a half hours - depending on the meat. Let the meat and broth cool down a bit... we want the broth but do not want the meat to dry out :)

Finely chop the onion and sauté it until golden. Add the tomato puree, mix well, and about 1 liter of broth, when it warms up, blend it so that the onion is not felt. Now just add the bay leaf, pepper, and let it boil. Thicken (flour + cold water) and season with salt and sugar. Before finishing, remember to remove the bay leaf :)

If the sauce is thick, thin it out with broth. In the end, I also returned the sliced meat to the sauce.

Serve with mashed potatoes or dumplings. Enjoy :)