Nina's Steak with Beer Gravy

In a big frying pan melt the butter and gently fry the thin steaks (in batches), over a medium heat, until golden brown. Reserve the meat.

In the same frying pan, add the onions and lightly cook them for a minute, just to soften them up. Reserve the onions.

Still in the same pan, add more butter and stir in the flour and mix them well. Then add the crushed beef stock cubes, the herbs (parsley, thyme, bay leaf), the beer and let it simmer for 3 minutes. Remove frying pan from heat and reserve this beer gravy.

Place in an ovenproof dish (31 cm X 24 cm) a layer of the cooked onions and over them, a layer of thin steaks. Make layers until you use all the onions and meat.

Brush one side of the sliced bread with dark mustard and place it on the steaks (mustard side down).

Pour the beer gravy (reserved above) over all and cover with foil (careful not to let the foil touch the bread, it can stick!).

Put into a pre-heated oven (180o C) for 1 hour.