Flemish Carbonnade of Beef [Carbonnade de boeuf à la flamande]
Comments:	Ask the butcher to slice meat in 1/2 inch [1.3 cm] slices; there should be 8 slices. Serve with boiled potatoes.
Servings:	4
Ingredients	Preparation
1 1/2 pounds [680 g] boneless sirloin of beef 5 ounces [142 g] butter 5 large onions Bouquet garni [thyme, bay leaf] Generous 1 cup [250 ml] beer Salt and pepper	Heat half the butter in a skillet and sauté the little steaks 2 minutes on each side. Sprinkle with salt and pepper, transfer to a platter, and keep in a warm place. Pour off the butter from the skillet. Peel and chop the oninos rather coarsely. Heat the rest of the butter and saute the onions until pale yellow. Season with salt and pepper. In an earthware casserole, place 4 steaks and cover with a layer of onion. Put in 4 more steaks and cover with the rest of the onions. Add the bouquet garni. Pour the beer into the skillet and stir over high heat until it comes to a boil. Pour the liquid into the casserole and cover. Bake 3 hours at 300°F [150°C]. Remove the bouquet garni before serving.