Title: Hachee
Categories: Meat Entree Dutch Blank
Yield: 4 Servings
| 400 | g | Meat leftovers, cubed |
| | | Dash of salt |
| 2 | | Onions, cut into rings |
| 40 | g | Flour |
| 70 | g | Butter |
| 750 | ml | Au jus gravy(pan juices) |
| 50 | ml | Vinegar |
| 1 | | Bayleaf |
| | | Dash of sugar |
Peel the onion, and cut into rings and cook these with the flour and
butter, till they are lightly browned. Cut the meat into small pieces (like
stewing beef). Add the meat to the onion mixture and sprinkle with a little
salt. Brown the meat. Pour the meat juices(gravy) into the pan, add the
bayleaf and a pinch of sugar. With the lid on, simmer the entire mixture
for about an hour. Serve. Source: Het Komplete Kookboek
: By Maria Hay
: Pub: by Revo Productions From the collection of K.Deck