1 kg
beef goulash
2
onions
3 stalks
parsley
3 twigs
thyme
2
bay leaves
1
clove of garlic
330 ml
Belgian beer
salt, pepper
2 tbs
sirop de liège (a jamlike Belgian fruit reduction, or else pear/apple butter)
2 tbs
grainy mustard
50 g
dark bread
1 tbs
vinegar