• The meat should be cut into pieces of approximately 3 x 2 cm.
• In the kitchen, the cook skillfully peels the carrots and cuts the onions into slices.
• Margarine is sautéed in a casserole dish, creating a delectable aroma that fills the kitchen.
• 4Put the meat in over high heat, stirring regularly, so that it is well cooked.
• Carrots and onions should be added to the mixture. To prevent them from sticking, add 2 tablespoons of flour and mix well.
• During cooking, the beer is incorporated into the mixture and heated over high heat until it reaches boiling point. It is important to season the preparation with a pinch of salt and pepper.
• Incorporate 2 tablespoons of vinegar, 4 tablespoons of vergeoise and the bouquet garni into the mixture. Let simmer for 15 minutes.
• The mustard should be spread evenly over 4 or 5 slices of gingerbread, then these can be added to the mixture.

Let the mixture simmer for about 30 minutes, stirring gently occasionally. Once ready, serve and enjoy.