Cut 1-2 meat pieces into portion, salt, pepper, fry until golden brown, add tomato paste, and cook through all together for another 5-7 minutes. Coat with the bouillon (if preferred, use a bouillon brick) or water and stew at low heat until almost ready.

Slice or dice vegetables and fry separately until crusty, scald turnip with boiling water preliminary.

Combine vegetables with the meat except of the potatoes, stew for 15-20 minutes, then add potatoes, peppercorn, bay leaf, dried parsley, lovage, dill and stew until done.

Fry flour until golden color, cool, dilute with part of the cooled stew meat bouillon and pour the flour with bouillon into the meat with vegetables. Heat through all together for 5 minutes.

Put the meat with vegetables and sauce on a plate and sprinkle with fresh greens when serving.