Ingredients:

• 500 g (1 lb) beef (e.g., brisket or chuck)
• 1 onion
• 2 tbsp vegetable oil
• 2 tbsp all-purpose flour
• 500 ml (2 cups) beef broth
• 400 g (1 can) crushed tomatoes
• 1-2 tbsp tomato paste
• 2-3 cloves
• 2-3 allspice berries
• 1 bay leaf
• 1 tbsp sugar (or to taste)
• Salt and pepper to taste
• Lemon juice (optional, for balance)
• Bread dumplings for serving

Instructions:

1. Cook the beef: Boil the beef in salted water until tender (about 1.5-2 hours). Set aside the meat and save the broth.
2. Sauté the onion: In a pot, heat the oil and sauté the finely chopped onion until golden.
3. Make the roux: Add flour to the onion and stir until it forms a light golden roux.
4. Prepare the sauce: Gradually pour in the beef broth, stirring to avoid lumps. Add the crushed tomatoes, tomato paste, cloves, allspice, bay leaf, and sugar. Simmer for 20-30 minutes.
5. Season and finish: Strain the sauce to remove spices and blend it for a smooth consistency. Add salt, pepper, and lemon juice to balance the flavors.
6. Serve: Slice the cooked beef and serve it with the sauce, accompanied by bread dumplings.