Belgian Beef

Remove the peel from the onion and chop finely. Remove the crust from the bread slices and then cut the fillet into rough cubes. The flour in a freezer bag form, fill the filet cubes and flour by shaking the bag. Put the peanut oil in a dish, sauté the onion in it, then add the meat, fry well and deglaze with clear soup. Boil down, add beer from time to time and boil again.

Pour the contents of the Reindl into the roasting pan. Spread the bread slices thickly with mustard and place them mustard side down on the meat.

Put the roaster in the stove, bake on the grill setting for about 4-5 min until the bread slices are toasted. Before serving, press the bread into the sauce with a flat fork or possibly a wooden spoon.

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