Cool the meat slices and dry them with kitchen roll, then season with pepper and place in a deep dish4l. Peel the onions and cut them into thin rings, then spread them evenly over the meat slices. Pour the beer over the meat and leave to marinate for several hours – preferably overnight – in a cool place.
To prepare, remove the meat from the marinade, season with salt, paprika and cayenne bell pepper. Brown on both sides in hot clarified butter and cook on low heat until cooked through.
Dry the onion rings on paper towels, then turn them in flour to the other side, place them next to the grilled meat in the roasting pan and roast them as well. Place each slice of meat on a piece of bread, spread with mustard and bring to the table garnished with the onion rings.
As a side dish “Schippele” (potato salad with bacon).
Our tip: Use bacon with a fine, smoky note!
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