For the Braumeister steaks, melt lard in a wide saucepan. Dredge chop in flour and pat down. Cut one onion into rings and one into cubes.
Cut carrot and celery into sticks. Fry everything together in hot lard, season with salt and pepper, deglaze with beer. Cover the dish and cook in the oven at 170° for about 30 minutes.
If necessary, add a little more beer. Finally, round off with a little vinegar.
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