Dutch stew

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Ingredients:

500 gr beef loin

salt

pepper

3 tablespoons flour

3 large onions

50 gr butter

1 laurel leaf

some clove powder

1/2 liter bouillon (cube)

1 tablespoon water

1 tablespoon cornstarch

1 tablespoon vinegar

Preparation:

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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 in 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.