Cut the beef into steaks and tenderize them. Salt lightly, fry them in butter and remove.
In the same grease, fry the onion and once fried, add the flour and tomato paste. Put the meat back in and add the wine, roundly sliced carrots, finely chopped celery, a few grains of black pepper and bay leaf.
Pour this resulting meat broth over them and cook on medium heat in a closed container until the meat becomes tender. Serve the steak in the resulting sauce.