Walloon EntrÉe Recipe

Cut the meat into slices that are thin rather than thick. Mince two big
onions and fry them till brown; then fry the slices till they are colored
on both sides. Pour on them first some beer, then a dash of vinegar,
adding thyme, pepper, and salt, and throw in also a slice of crust of
bread, which you have spread with mustard. Let this all simmer for three
hours.
[_Mme. Segur_.]

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