|1 kg||steak — stewing|
|flour — seasoned with salt and pepper|
|2||onion — chopped|
|1||garlic — cloves, finely chopped|
|75 g||bacon — chopped|
|250 ml||hot meat stock salt and pepper|
|60 ml||cream — fresh|
|5-10 ml||flour — optional|
|4 ml||fresh parsley — chopped|
1. Cut the meat into bite-size pieces and roll in the seasoned flour.
2. Heat the butter or oil in a cast-iron pot and brown the meat in batches over hot coals. Remove from the pot.
3. Fry the onions, garlic and bacon in the pot until soft. Return the meat cubes to the pot.
4. Add the beer and hot meat stock, and season with salt and pepper.
5. Bring to the boil, reduce the heat and allow to simmer over slow coals for about 2 hours or until the meat is tender.
6. Add the cream (mixed with the optional flour if the sauce is very runny). Heat until the sauce comes to the boil and thickens slightly. Season to taste with salt and pepper and sprinkle the parsley on top.