Coarsely chop the onions, cut the meat into cubes the width of your thumb and fry well together in clarified butter.
Add all the spices, dust with flour. Pour the beer and clear soup, simmer on low heat for about 2 hours.
Serve with boiled potatoes, fried potatoes or bread dumplings.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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