Ingredients
600-800 g (=1.3-1.7 lb) beef
3 onions
1 carrot
1 celery (root)
2 slices rye bread
150 g (=5.3 oz) bacon
50 g (=3.5 tbsp) butter
500 ml (=2.2 cups) stock
100 ml (=0.4 cup) sour cream
4-6 potatoes
peppercorns, bay leaves
flour, salt
fresh parsley

Directions
Cut beef into slices, season with salt, dredge in flour and sear on both sides until a nice brown crust forms.
Finely chop onions, carrot and celery.
Cut bread into small pieces and combine with vegetables. Add bay leaf, peppercorns and season with salt.
Line bottom of a casserole dish with bacon slices. Layer some meat, follow with a layer of vegetable-bread mixture. Repeat. Pour stock into the casserole dish, just enough to cover the second meat layer, no more. The whole thing shouldn’t swim! Bring to low boil over medium heat and take off heat.
Preheat oven to 100C/212F, cover and bake for about two hours. Add sour cream and bake for another half an hour. Sprinkle with parsley shortly before serving.
Peel and boil potatoes. Serve as side dish.