Flemish beef steaks with mustard and beer

Name: flemish beef steaks with mustard and beer
Total time: 15 min
Yield: 4
Ingredients: 50 gram butter; 50 gram liquid baking product; 700 gram skimmed bovine rag; 8 shallot; 300 milliliters trappist; 300 milliliters abbey beer; 300 milliliters Meat bouillon; 4 clove; 2 laurel leaf; 1 tablespoon mustard; cornstarch; all in one; 2 tablespoon silver outing

Ingredients

50 gram butter
50 gram liquid baking product
700 gram skimmed bovine rag
8 shallot
300 milliliters trappist
300 milliliters abbey beer
300 milliliters Meat bouillon

4 clove
2 laurel leaf
1 tablespoon mustard
Cornstarch
All in one
2 tablespoon silver outing

Directions

Heat the butter and fry the meat, sprinkled with salt and pepper, all around brown.
Fry the shallots until they are translucent. Pour in the beer and stock and bring to the boil.
Put the cloves in the bay leaves and add them together with the mustard. Allow the meat to gently simmer for 3 hours. Add salt and pepper to taste.
Remove the bay leaves and the cloves. Tie the cooking juices with diluted cornstarch or all-tie and add the silver onions at the last.
Delicious with red cabbage and boiled potatoes or red cabbage stew.