Summary

Ingredients

• 600 g beef fillet (s)
• 3 onion (s)
• 8 potato (s), peeled
• 0.5 teaspoon ½ thyme
• 1 bay leaf
• 1 bunch parsley
• 1 bottle beer
• broth
• some margarine or oil
• salt and pepper
• Caraway seed

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Instructions

1. Cut the onions into 1 cm thick slices. Heat a pan with 1 tablespoon of margarine and lightly brown the onions. Take out of the pan. Cut the potatoes into 1 cm thick slices and fry them again in a tablespoon of margarine and remove them from the pan. Cut the meat into bite-sized pieces and then fry in the pan with margarine over high heat. Season with salt and pepper.
2. In a larger saucepan, layer the potatoes, onions and meat alternately on top of each other. Top with the thyme, the bunch of parsley (tie together with kitchen twine), bay leaf, caraway seeds, 2 teaspoons of salt and 1/2 teaspoon of pepper. Then pour on the bottle of beer and add enough broth to cover the top layer. Cover and simmer on a mild heat for about 50 minutes.
3. Instead of margarine you can also use oil, which was probably not that popular in the 70s.