Red onion cut into half rings, garlic press a press and mix everything together.
For the marinade, type a glass of hot (but not boiling water, or the onion will cook) water, add salt, sugar and vinegar. I used wine, but taking into account the ratio of the volume of water and vinegar, I assume that the table can be taken in the same volume.
Carefully stir and pour into the form with the onion and garlic, the water should cover them completely, if not enough-just add more hot water.
Close the lid and leave to marinate for an hour.
Next, put the meat and potatoes to cook in their uniforms, as prepared - cool.
Peel the potatoes and cut them into small cubes.
Beef - if you have a tenderloin or flesh without veins, then cut into small cubes and just in the hands of a little crumple - it will break up into fibers, if the meat has enough veins-then cut very, very small.
From the dishes with onions, pour the marinade (it is more convenient to do it through a sieve), use only the onion and garlic themselves.
All put in one container, add salt and oil, mix thoroughly.