Hachee is a standard beef and onion stew discovered in practically every Dutch home. The word hachee has its origins in the French word for "slicing".
It was initially a peasant meal, produced as a method of utilizing up remaining meat and veggies. Hachee has actually been around since the midlifes and like numerous of the conventional meals of Europe. Acidic fluids such as wine or vinegar were contributed to make the meat more tender.
Hachee utilizes equivalent parts of beef and onion and the onions are caramelized. The included tastes in this stew are cloves, juniper berries, black peppercorns, bay leaves and vinegar - all which come together to offer a remarkable depth of taste that is both soothing and rich. It's a scrumptious convenience meal to delight in throughout the cold weather. The long, sluggish food preparation time produce very tender meat and a rich sauce with terrific depth of taste.
� 1 tablespoon vinegar
� 1/2 pound beef, cubed
� 2 tablespoons cornflour
� 2 big onions, very finely sliced
� 1/4 cup flour
� 3 bay leaves
� 5 cloves
� 1 pinch pepper
� 1/4 cup butter or 1/4 cup margarine
� 1 dash Worcestershire sauce
2. Include stock slowly, stirring all the time.
3. Include bay leaves and cloves and simmer for 5 minutes with the cover on the pan.
4. Include the vinegar and the diced meat.
5. Simmer for another hour.
6. Mix the cornflour with a little water.
7. Include this to the stew to thicken the sauce.
8. Simmer for 5 minutes, stirring continually.
9. Make it to taste with a little pepper and Worcestershire sauce.
10. Serve with mashed or boiled potatoes and red cabbage with this meal.
Hachee utilizes equivalent parts of beef and onion and the onions are caramelized. The included tastes in this stew are cloves, juniper berries, black peppercorns, bay leaves and vinegar - all which come together to offer a remarkable depth of taste that is both soothing and rich. It's a scrumptious convenience meal to delight in throughout the cold weather. The long, sluggish food preparation time produce very tender meat and a rich sauce with terrific depth of taste.
Ingredients
� 2 cups stock or 2 cups beef bouillon cubes� 1 tablespoon vinegar
� 1/2 pound beef, cubed
� 2 tablespoons cornflour
� 2 big onions, very finely sliced
� 1/4 cup flour
� 3 bay leaves
� 5 cloves
� 1 pinch pepper
� 1/4 cup butter or 1/4 cup margarine
� 1 dash Worcestershire sauce
Servings: 4
How to make
1. Brown the onions and the flour in the butter in a pan.2. Include stock slowly, stirring all the time.
3. Include bay leaves and cloves and simmer for 5 minutes with the cover on the pan.
4. Include the vinegar and the diced meat.
5. Simmer for another hour.
6. Mix the cornflour with a little water.
7. Include this to the stew to thicken the sauce.
8. Simmer for 5 minutes, stirring continually.
9. Make it to taste with a little pepper and Worcestershire sauce.
10. Serve with mashed or boiled potatoes and red cabbage with this meal.
