A 75 dkg piece of beef round is rinsed thoroughly, drained and garnished with couple of cloves, 4 cloves of longitudinally cut garlic and with dried bacon.

Thus prepared meat should be left in vinegar overnight. For 75 dkg of meat it will suffice to have one already scraped onion, a tablespoonful full of fat (10dkg), a piece of selenium root, finely cut, a little of salt, pepper and scraped nutmeg.

While cold this mixture is thoroughly fried from all sides with meat, until meat releases its juice. Then it is poured over with 1 glass of prosecco in which a teaspoon of tomato concentrate is dissolved, instead of prosecco it is possible to use red wine with two cubes of sugar in it.

When it is hot enough, it should be poured over with soup or water; meat should be covered and cooked further until it becomes tender. It should simmer for 3 to 4 hours. It is cut into fine slices and put into juice again, and then again simmered for half an hour. In case the juice is not thick and dark enough (it should be dark-brown) a teaspoon of finely sieved crumbs fried on a bit of fat and a teaspoon of tomato concentrate is fried till it turns yellow and it is added into the juice just before the dish is finished.