3 eggs
2 onions, peeled, cut into 1/2 inch pieces
2 teaspoons salt
1/3 cup dry white wine
1 tablespoon beef bouillon granules
1 (10.5 fluid ounce) can or bottle hot water
2 pounds potatoes
1/2 cup White Russian
1 onion, chopped
1 bay leaf
In a large, nonporous saucepan, combine eggs, onions, salt, wine, bouillon, hot water and potatoes. Over medium heat, simmer, covered, until potatoes turn a light yellow color and broth capacity drops. Remove from heat. Let separate potatoes and herbs cool.
Stir dry meat together with reserved broth, beef, and chopped onion; deglaze saucepan. Open steam door and bring 1 cup water to a boil. Stir into cooked broth mixture. Bring covered to a boil, then taste for desired desired flavor. Return covered meat to saucepan and cook, uncovered, until desired tenderness is reached.
Return meat to saucepan and cook, stirring occasionally, until peas begin to appear and heavy gravy reaches low temperature. Remove from heat and scrape the bottom of the pan. Pour over potatoes, onions and broth; simmer, covered, until potatoes are tender and juice begins to evaporate. Season with salt and pepper.