Flemish roast beef

Ingredients for 6 servings:

• 1.2 kg rump steak(s), cut into strips
• 3 tbsp lard
• 250 g onion(s)
• 1 bunch of herbs
• 80 g bread(s) (country bread)
• Mustard
• salt and pepper
• 0.33 liters of beer
• Sugar
• Vinegar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Have the butcher cut the rump steak into 1 cm thick strips. Melt lard in a pot and brown the meat in it. If the lard has turned black during cooking, remove it from the pot along with the meat. Sauté the chopped onions until translucent, return the meat to the pot, pour in the beer, and fill with water until the meat is covered. Season with salt and pepper. Spread the bread slice with the mustard and add the bundle of herbs. Cover, bring quickly to a boil, reduce the heat, and simmer for at least 2 hours. Strain the sauce through a sieve, crushing the bread slice as it thickens the sauce. Caramelize 1 tablespoon of sugar with 1 tablespoon of vinegar, dilute with 2 tablespoons of boiling water, and add to the sauce. Add all ingredients to the pot, season to taste, and simmer for a further 20-30 minutes. Serve with boiled potatoes. If the sauce is too runny, thicken with flour and butter.