Cut the meat into thin slices.

Season with salt and pepper and pass through the flour.

Quickly colour on both sides in hot fat and place in a bowl.

Fry the onions to a light brown colour. add the meat.

Add the beer, sugar and tomato puree and sufficient water to cover the meat.

Cover the a lid and let it cook.

Correct the seasoning and serve

The dish is well served with plain rice and spinach