6 tbsp. butter
12 sm. whole white onions
1 lb. mushrooms
2 lbs. lean beef cubes
1 1/2 tbsp. flour
1 tbsp. brown sugar
2 tsp. prepared mustard
4 pepper corns
2 bay leaves
1/2 tsp. salt
Several cans of good quality beer (ie: Fosters)
Chopped parsley

Melt butter in a deep, heavy pot. Saute onions and mushrooms; set aside. Brown the beef cubes; add saute mixture. Sprinkle flour, sugar, and mustard over meat. Add pepper corns, bay leaves, and salt. Stir well; cover with beer. Put a lid on the pot and simmer until tender. Cool down and refrigerate overnight. Remove excess fat from top. Add additional beer, if necessary and reheat. Top with parsley and serve with noodles or rice and a green salad.