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This is a Dutch recipe, traditionally served (I believe) with beer, black bread, boiled potatoes, and red cabbage. It's a little spicy, very simple, and extremely good! Hache 2 lbs. stew meat or round steak cut into 1" cubes 2 Tbls. cooking oil/bacon grease, more if needed 4 medium onions, chopped 2 Tbls. all-purpose flour 2 Tbls. vinegar 2 bay leaves 5 cloves, broken, or 1/2 teas. powdered cloves 2 teas. salt 1 Tbls. Worcestershire sauce 2 cups. hot water, more if needed* 4 to 6 large boiled potatoes, halved 1/4 cup chopped fresh parsley Saute the onions in oil or grease until they are limp and golden. Remove them to a 2 1/2 qt. Dutch oven with a lid. In the same fat, brown the meat and add to the onions. Sprinkle the meat/onion mixture with flour and stir it in. Stir in vinegar, bay, cloves, salt, and Worcestershire. Add water just to cover, put lid on and simmer 1 1/2 to 2 hours or until meat is fork tender. Skim off fat; check seasonings. Add potatoes. Pour into 9x12 inch baking dish to serve. Sprinkle with parsley. Serves 4. *Beef stock can be sub. for water for a richer dish; but if you do, cut the salt *way* back. Enjoy! Tracy Riggs

Hache


average rating = 3 stars(3.00001 comment available)
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keyword: hache
ethnicity: dutch
recipes for meat
recipes by ravinwulf
Email Address:
(posted October 22, 2004)

This is a Dutch recipe, traditionally served (I believe) with
beer, black bread, boiled potatoes, and red cabbage. It's a little spicy, very simple, and extremely good!

Hache

2 lbs.
stew meat or round steak cut into 1" cubes
2 Tbls. cooking oil/
bacon grease, more if needed
4 medium onions, chopped
2 Tbls.
all-purpose
flour
2 Tbls.
vinegar
2 bay leaves
5 cloves, broken, or 1/2 teas. powdered cloves
2 teas.
salt
1 Tbls.
Worcestershire
sauce
2 cups.
hot water, more if needed*
4 to 6 large boiled potatoes, halved
1/4 cup chopped fresh
parsley

Saute the onions in oil or
grease until they are limp and golden. Remove them to a 2 1/2 qt. Dutch oven with a lid. In the same fat, brown the meat and add to the onions. Sprinkle the meat/onion mixture with flour and stir it in. Stir in vinegar, bay, cloves, salt, and Worcestershire. Add water just to cover, put lid on and simmer 1 1/2 to 2 hours or until meat is fork tender. Skim off fat; check seasonings. Add potatoes. Pour into 9x12 inch baking dish to serve. Sprinkle with parsley. Serves 4.

*
Beef stock can be sub. for water for a richer dish; but if you do, cut the salt *way* back.

Enjoy!
Tracy Riggs


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from Indianapolis, United States wrote:2  0

this is a good recipe for the tail end of your roast,or anyother meat which turned out a bit tough. it will tenderize while cooking, because of the vinegar, and the long simmering time. Fish out the bayleaves and cloves before serving. Instead of potatoes, you can use rice, It is better reheated the next day. beer and/or black bread are optional, and not typical. A salad or stewed fruit for desert is common in Holland after this rather heavy wintery dish.
3 starsSeptember 21, 2005


 
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