Savory Beef and Onion Stew (Hachée) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This is one of the favourite dishes in the region i live in. There is actually another ingredient in the original recipe, it's called ontbijtkoek and it's used to thicken the stew instead of using cornflour. Ingredients:
2 large onions, thinly sliced |
1/4 cup flour |
1/4 cup butter or 1/4 cup margarine |
2 cups stock or 2 cups beef bouillon cubes |
3 bay leaves |
5 cloves |
1 tablespoon vinegar |
1/2 lb beef, cubed |
2 tablespoons cornflour |
1 pinch pepper |
1 dash worcestershire sauce |
Directions:
1. Brown the onions and the flour in the butter in a saucepan.
2. Add stock gradually, stirring all the time. Add bay leaves and cloves and simmer for five minutes with the lid on the pan.
3. Add the vinegar and the diced meat.
4. Simmer for another hour.
5. Mix the cornflour with a little water. Add this to the stew to thicken the sauce. Simmer for five minutes, stirring continuously.
6. Make it to taste with a little pepper and Worcestershire sauce.
7. Serve with mashed or boiled potatoes and red cabbage with this dish.
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