Brown meat in oil over high heat until golden.

Reduce heat to medium, add onions and sauté until golden. Move meat to the side.

Sprinkle flour over onions and brown.

Add remaining ingredients. Cover and cook over low heat until tender: For chicken, one and a half hours, for beef two and a half hours.

Add water if gravy is too thick.

Spoon gravy over nokerlach, potatoes or rice.