Summary

Ingredients

• 500 g beef oulash
• 25 g fat
• 1 onion (s)
• Bay leaf
• salt and pepper
• mustard
• 1 slice (s) white bread
• 1 glass beer, dark, preferably Belgian Trappist or abbey beer
• thyme
• Carnation

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Instructions

1. Peel and finely chop the onion and fry in fat until translucent. Fry the meat in portions. Add the herbs, salt and pepper. Put the lid on and cook on a low heat. After a short time, add a little beer. Continue steaming for about 2 hours, adding a little beer in between. For the last half hour, place the mustard-coated bread (mustard facing down) in the saucepan to thicken the sauce.