Red onion cut into half rings, garlic press, mix everything.
For marinade type a glass of hot (but not boiling water, and then the onion is cooked) water, add salt, sugar and vinegar. I used wine, but given the ratio of water and vinegar, I assume that the dining room can be taken in the same volume.
Carefully stir and fill in the form with onion-garlic, the water should cover them completely, if not enough-just add more hot water.
Close the lid, leave to marinate for an hour.
Next, put the meat and potatoes to cook in the uniform, as prepared-cool.
Potatoes clean and cut 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 mnem – it will break into fibers, if the meat lived enough-then cut very, very finely.
From the dish with onions, pour the marinade (it is more convenient to do through a sieve), use only do onions and garlic.
All put in one container, add salt and oil, mix thoroughly.