The meat is cut into pieces (2-3 per serving) and lightly fry in half fat. In the remaining oil consistently stifle small chopped onion, carrots and celery. Steamed vegetables are added to the meat and cut into large cubes potatoes. The mixture is poured a little water or broth, seasoned with a little salt and black pepper and stew until tender meat. Distributed in pots, pour a mixture of sour cream, grated cheese and beaten egg and bake in the oven at moderate temperature. The dish is served sprinkled with chopped parsley.