Wash and dry steak fry on both sides over high heat in a preheated oil. Add half of the peeled apple, grated, carrots cleaned, cut into julienne, drained and thinly sliced ​​cabbage, brown sugar, crushed cumin and pepper to taste. The mixture is poured beer and 120 ml water. After the boil, reduce heat and court cover with a lid. Serve stew about 35 minutes. Add the rest of the apple, cut into thin slices. Strangling continued for another ten minutes or until the carrots are soft and the meat completely. Finished steaks are divided into warmed bowls and serve immediately garnished with steamed vegetables.