Beat meat and rub with salt.

Fry chopped onion in melted lard, add the meat and fry fast both sides.

Dress the meat with spices, pour a dollop of beer and stew over law heat until softens.

Take out the meat. Add dried flour in the stock, dissolve with the remaining beer. Cook the sauce until thickens. Filter the sauce and put the meat. Add lemon juice and cook through. Serve with dumplings or cooked potatoes.