500 g meat
6 potatoes
1 carrot
1 celery root
1 tblsp flour
2 onions
0. 5 cupful sour cream
bay leaves
pepper, salt

Wash the meat, cut into chunks, pound slightly, dust with salt, pepper, dredge with flour and brown until crisp. Transfer the meat to a pot or a saucepan, add the potatoes cut in rings, onions and carrot. Add stock (or water) and stew over a slow heat. 5 to 10 minutes before it is cooked, add the sour cream, celery, bay leaves and salt.