Bigus with cabbage, potatoes and meat

1. Chop the meat coarsely.
2. Heat a frying pan with vegetable oil over medium heat, lay out the meat and fry it on both sides until golden brown. In the process of frying, add a little salt. After it is fried, transfer the meat to a large saucepan.
3. Grate the peeled carrots on a coarse crust, peel the onion and cut into strips.
4. Put the onion in the remaining oil in the pan, fry it until golden.
5. Add the carrots, reduce the heat to a minimum, simmer all together for 5 minutes, not forgetting to stir.
6. Cut tomatoes into cubes, put them in a frying pan, heating can be slightly increased. Simmer for another 5 minutes.
7. Now put the vegetables from the pan to the meat, try to leave the oil in the pan as much as possible.
8. Cut the pre-peeled potatoes coarsely and fry in the remaining oil until browned (until fully cooked is not necessary).
9. Put tomato paste in the pan, stirring constantly, simmer for 2 minutes. Put it with meat and vegetables.
10. Mix everything, put the pan on the fire. Add water.
11. Chop the cabbage, put it in a saucepan, mix, close the lid. Simmer all together until tender.

Bon appetit!