Meat clean from the films and excess fat (leave a small layer), grate cheese (not dry). Part cut the fat aside. If you are ready adzhika no, we can do it ourselves for an hour before cooking: 1. Crush 3-5 cloves of garlic. 2. Add 1 tsp. of ground red pepper or dry adzhika, 1/4 tsp marjoram, thyme and nutmeg. 3. Add 3 tsp wine vinegar, 1/2 tsp salt and sugar, stir, let stand an hour.

Onions cut into rings with a thickness of about 0.5 cm.

Heat the oil, add the cut meat with the fat. After 5 minutes, spread on the bottom of the pan onion rings. Fire average.

After 5 minutes remove the meat, put on top of slices of sliced orange (peeled). Cover with a lid. After 20 minutes, add the juice of 1/2 orange. After half an hour turn the meat. After another half an hour to put half of the potatoes, again to turn the meat. After 15 minutes, add salt the gravy to taste (meat salting is not necessary) and cook for another 15 minutes. During the entire time to cook on medium heat under the lid. After cooking remove the meat, chop (as roast beef) - pieces in the thickness 1,5 - 2 see hot serve with potatoes (I spread not all) and gravy from the meat. If served cold, with mustard, horseradish, homemade mayonnaise (lemon juice, it is appropriate to replace the orange).