Dutch Hachee
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 600 g beef, preferably a nice fat-free piece
- 3 large onion (s)
- 75 g butter
- 1 bay leaf
- 2 clove (s)
- 1 teaspoon sugar
- 1 dash vinegar
- 5 dl bouillon
- salt and pepper
- Cornstarch, for binding
Print Recipe
Pin Recipe Instructions
- Cut the beef and onions into cubes, they can be a little coarser. Fry the meat in the butter until it is nice and brown. Then add the onions and continue frying on a medium heat. When the onions are translucent, continue cooking on a low heat. Now add the bay leaves, the cloves, the sugar, the vinegar and the bouillon, salt and pepper. Put the lid on the pan and let it simmer for 2 hours at low heat. At the end of the cooking time, remove the bay leaves and cloves and, if necessary, thicken with cornstarch.
- Potatoes and red cabbage go best with this.
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