Ingredients

• 600 g cm sliced ​​ytterlår, 0,5 cm discs
• 4 large yellow onions
• 8 sized potatoes
• 8 cups beef stock
• 4 dl beer
• 1 msk tomatpuré
• 2 laurel
• salt & pepper

Do this

1. If the sheets are too big divide them into serving slices.
2. Then turn the meat in flour and fry then in a frying pan and place in a saucepan with tomato paste.
3. Peel and slice the potatoes in 1 ½ cm thick slices also be browned and placed in a separate saucepan.
4. Brown the sliced ​​onions and spread between the meat and potatoes salty pepper and divide the broth and beer over both pans.
5. Let both pans simmer the potatoes are ready for a 15 minutes, and the meat is tender after 1 ½ – 2 hours.
5. When serving potatoes let the broth drain and serve only the rich sky from the meat