On rack in broiling pan, broil meat 3-4 inches from heat source, turning once, until thoroughly browned on both sides. Cut meat into 1/4 inch thick slices and set aside. In 8-inch skillet heat mayonnaise until bubbly and hot, add onions and saute until softened. Add meat and sprinkle with half of salt and pepper. Sitre in mustard and remove from heat. Using slotted spoon, remove meat mixture from skillet, reserving pan drippings. Add beer and water to drippings and bring to a boil. Remove from heat. Preheat oven to 350°. In shallow 1-qt. casserole arrange half of the potato slices; sprinkle with remaining salt and pepper and pour in beer mixture. Cover casserole and bake for 1 1/4 hours. Remove cover and continue baking until beef and potatoes are tender, about 15 minutes longer. Serve sprinkled with chopped parsely.
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