1 1/4 lb. top chuck boneless steak, 1/2 inch thick, cut in smaller pieces
1 tbsp. oil
2 to 3 tbsp. Dijon mustard
1 med. onion, chopped
1 clove garlic, minced
4 sm. thin-skinned potatoes, cut into wedges
1/4 tsp. salt
1/8 tsp. freshly ground pepper
1 (12 oz.) can beer or 1 c. beef broth and 1 tbsp. lemon juice

Heat oil in large heavy skillet. Spread meat lightly on both sides with mustard. Brown meat in hot oil, cooking in batches, if necessary, to prevent crowding. Remove meat from skillet. Add onion and garlic. Saute until tender but not browned. Drain off drippings so pan is barely coated with fat. Return meat to pan.

Tuck in potatoes between and around steaks. Sprinkle with salt and pepper. Add beer or beef broth and lemon juice. Cover. Simmer 45 minutes or until meat is tender. Uncover. Turn heat to high. Boil until sauce is slightly thickened. Serve hot. 4 to 5 servings.