Ingredients:

• Beef (preferably lean, such as sirloin) - 500 g
• Onion - 1 medium
• Potatoes - 4-5 medium
• Lavash or thin sheets of dough - 200 g
• Salt - to taste
• Black pepper - to taste
• Herbs (dill, parsley) - for garnish and to taste

Instructions:

1. Preparing the ingredients:

   • Finely chop the onion.
   • Peel and cut the potatoes into large cubes.
   • Cut the beef into small pieces.

2. Cooking the meat:

   • In a large pot, heat a little vegetable oil over medium heat.
   • Sauté the onion until soft, then add the beef and brown it.
   • Add the potato cubes to the pot, cover with water, bring to a boil.
   • Season with salt and pepper to taste.
   • Reduce heat and simmer covered for about 20-30 minutes until the potatoes are tender.

3. Preparing the lavash:

   • If using lavash, cut it into small squares or strips.
   • Boil the lavash in boiling water for about 5 minutes, then carefully drain.

4. Serving:

   • Arrange the hot meat and potatoes on plates.
   • Place boiled lavash or thin dough sheets on top.
   • Serve Beshbarmak hot, sprinkled with finely chopped herbs.