3 tablespoons flour
3 large onions
1 laurel leaf
some clove powder
1 tablespoon water
1 tablespoon cornstarch
1 tablespoon vinegar
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© Janneke's Recipe pages - recipe vegetable, meat recipes
How to prepare:
Dice the meat and rub with salt and pepper. Sift the flour over and mix.
Melt the butter in a large pan and fry the rings sliced onions some minutes.
Add the floured meat and stir fry over high heat in about 5 minutes brown.
Add the laurel leaf and clove powder and add the bouillon bit by bit (the stew mixture must keep boiling). Simmer for at least 2 hours and remove the laurel leaf.
Mix water, cornstarch and vinegar and add, while stirring, to the meat mixture. Simmer for 3-5 more minutes.
Season optional with pepper and salt.
Serve the hachee with potatoes, mashed potatoes or rice.
First published: April 12, 2003, Netherlands
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