Cut the meat into small pieces. Grate the carrots, finely chop the onion.
Sauté the fillet in vegetable oil until light brown. Add onions and carrots, cook another 5 minutes.
Then add the garlic, flour, sour cream and tomato paste passed through the press, mix well and simmer for 5 minutes.
Pour in the water, lay the bay leaf, salt and pepper to taste. Simmer for 20 minutes.
Serve with garnish.