Mince the beef fillet together with the onion (2 ounces or 56 grams), add water, salt and ground black pepper according to taste.

Make stuffing. Soak the rice. Add it to the minced meat. Then add finely cut parsley and dill greens. Stir the mass finely.

Cut bottom parts of the onion, peel onion and boil in salted water (leave 1 onion for the sauce). Separate the boiled onion coats and stuff them.

To make sauce, fry cut carrot and onion in melted fat, until they become goldish. Add tomato puree and some water to it. Salt and pepper the sauce and stew for 35-40 minutes. Keep the lid closed.

Pour the dish with the prepared sauce and decorate it with parsley and dill greens before serving.