How to cook
Season the steaks with salt and pepper, then fry them in heated butter. Remove and set them aside in a warm place. In the same butter, fry the finely chopped onions, and then the flour.
Pour broth and beer over the breadcrumbs and add it to the roux. Add the bay leaves, finely chopped garlic cloves. Place the steaks on top and boil on low heat.
Shortly before removing from the stove, add the cumin and lemon peel, grated on a fine grater.