Świętokrzyskie Voivodeship

Cut the tenderloin into small pieces (about 2 cm thick). Coat them in flour (do not add salt). Fry in a pan on each side and put aside. Cut the onion into slices and boil with salt, sugar, bay leaf, herb and vinegar. Pour warm marinade onto the meat and leave to cool. Serve chilled with roast potatoes and salad.