Beef Tenderloin yeast

For libzhe we take young beef. We wash it in water, clean it from the films and cut it into medium—sized cubes - one and a half centimeters.
We put the beef in a deep cauldron and fill it with water — it should completely cover the pieces. We put it on fire. Remove the foam from the boiling broth. Cook until the meat is soft.
While the meat is cooking, peel the onion, cut it into half rings and grate the carrots on a coarse grater.
- Meat loves onions, so you can not limit yourself. Experienced housewives, having put the meat to cook, immediately begin to prepare a side dish.
For pasta, we take corn grits (it is sometimes replaced with millet) and stock up with a saucepan with a thick bottom — so it won't burn. We wash the corn and put it in boiling water. Stir to prevent lumps from forming. When the corn groats are boiled, add semolina to it, stirring constantly. Cook for two to three minutes. The paste itself begins to peel off from the walls of the pan, so it's ready — turn off the fire. The resulting mass is laid out in a form with high sides, the top is lubricated with butter. Leave to freeze for about an hour. It is not necessary to put it in the refrigerator. Before serving, cut the pasta into slices, like bread. We return to the stove. At the very end of cooking, the beef should be salted and wait until the water evaporates.
Add chopped vegetables to the meat, pour vegetable oil. Fry until the onion acquires a golden caramel color, and the liquid in the pan does not resemble a thick sauce. You can add sour cream or flour to the meat. Libzhe is served with pasta cut into portions, homemade cheese and fresh vegetables.