For the beef escalopes in beer sauce, pat the beef escalopes well, season with salt and pepper and brush both sides with Dijon mustard. Fry well in a deep pan with plenty of butter and then remove from the pan.
Clean the greens and tear finely with a grater or chop finely in a chopper. Sauté in the pan drippings and pour in the beef broth.
Bring to the boil briefly and add the cutlets back in. After about half an hour, pour in half a bottle of beer, add the tomato paste and let simmer until done. Depending on the thickness of the cutlets, another half to three quarters of an hour.
Then add the remaining beer and let it steam for another 10 minutes. Thicken with a little flour to taste.
Peel the potatoes and cut into strips and also slowly sauté in butter until cooked through.