One-pot carbonnade

• 600 g rump steak
• 4 onions
• 200 g speck (slab of Ital

Cut the steak into 2 cm cubes.

Peel and roughly chop the onions.

Chop the speck into large lardons.

Sauté the steak with the onions and speck in butter in a flameproof casserole dish for 5 minutes.

Add the sugar and let it caramelise.

Cover with the beer and season with salt and pepper.

Cut the pain d’épices into cubes, mix them with the mustard,