Cut meat into narrow slices, fry heartily in hot lard, season with salt, bell pepper and paprika. Pour beef broth and steam the meat over medium heat for about 20 min.
Grease an ovenproof dish sufficiently. Peel onions and potatoes and cut into thin slices.
Layer the meat, onions and potatoes alternately in the dish, seasoning the potatoes with salt, add bay leaves and cloves and pour in the cooking stock. Cover the dish and cook at 180 °C a.
Cook for 20 minutes. Then pour the whisked sour cream over it and put butter flakes on it, stew again for 20 min.
Serve with fresh lettuce in the form on the table.
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