Pfefferpotthast

Pat the beef dry, season it, and brown the pieces in butter or lard.

Add the sliced onions and cook until they soften and begin to sweeten at the edges.

Stir in mustard, bay leaf, plenty of cracked pepper, and enough broth to barely cover the meat.

Braise gently until the beef is tender and the onions thicken the sauce.

Adjust salt and pepper, then serve with boiled potatoes and parsley.