Cut meat into small squares, about 2½ inches on a side, and dust with seasoned flour. In a large heavy skillet or casserole brown lightly on both sides in the butter. Slice the onion into the pan. Add the beer, stick, sugar and vinegar. Cook slowly on top of the stove or in an oven preheated to 250 degrees for 2 hours, or until tender. Remove meat from pan.
- 3 pounds boneless pork sirloin
- ½ cup butter
- 1 small onion
- 10 ounces beer
- 2 cups beef stock
- 2 teaspoons sugar
- 2 teaspoons vinegar
If juice is not thick enough for gravy, add a paste of 2 tablespoons of flour and 2 tablespoons colk water. Return meat to pan and let simmer for a few minutes more.