Cut the meat into pieces the size of 3-4 cm. Onion peel and cut into thin half-rings.

In skillet, heat butter and fry until Golden brown cubes of bacon. Once the bacon to fry, take it out with a slotted spoon from the pan and set aside.

And the remaining after frying the bacon fat put the onions. Fry the onions on a slow fire under the lid, stirring occasionally, until the onion has softened, about 15 min. Then add to the onions a spoonful of sugar and lightly caramelize it.

Ready to shift the onion in a colander and lightly press with a spoon to back off the excess fluid... don't pour it!

Turn the oven to 170° C. In a large bowl pour the flour, add salt and freshly ground black pepper - mix well. The slices of meat roll in flour, the excess flour to shake. Brown the meat in a frying pan, where grilled onions, parts. In the end of roasting, put all the meat in the pan and add to it stecchi with onion juice.

Pass the meat in a bowl and keep warm. And in an empty pan pour the beer, add the thyme, Bay leaf... And a wooden shovel trying to clean the bottom of the pan from all sagerock!!! (often for these purposes use wine...) Boil down all of about 3-4 minutes.

In ceramic (or glass) baking dish with high sides spread half of the onion.

On the onion put half of the meat. On top of the meat spread out half the fried bacon. Repeat with all the layers: onion, meat and bacon. Pour all the sauce from the pan... you can Now add the bread, which this time I did not put meat, because I just ran out of mustard! But, usually "the finishing touch" in this dish will be this step... Take two slices of bread (what we use for toast), trim them to the crust and brush with one hand (!) mustard! Spread both slices of bread on top of the meat, smeared with mustard to the meat side.

Now cover the meat with a double layer of foil tightly to seal on all sides and put bake in the preheated oven for exactly 2 hours. After the specified time, remove from oven and serve with your favourite side dish!