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Going on the local tour 22 Oct
tagBosbes, Clove, Hoofdgerecht, Laurierblad, Nederland, Recipe, Riblap, Rode ui, Runderfond, Sauvignon Blanc, Stoofpot, Witte wijn

Going on the local tour

Kind of lost the NY spirit. You get that with this kind of weather in combination with the fact I was ill the past week. But a man has got to eat, I went for a typical Dutch stew called Hachée, inspired by Wikipedia.

This stew is known for is simplicity. The preparation only takes about 10 minutes. But it’s also famous for it’s huge amount of onions. I wanted to give it a sweet spin.

I used red onions and also added blueberries to the mix. In the end I also served it with red cabbage and apples. A whole lot of sweetness for a stew, but the result was good. It did not dominate the entire dish.

Hachee

Ingredients (serves 4)

750 grams chuck steak
500 grams red onions
130 grams blueberries
3 bay leaves
3 cloves
beef fond
Sauvignon blanc white wine
butter
salt
pepper

Preparation

Cut the steak into cubes. Season & flour the cubes. Fry them in small batches in butter until they are brown.

Remove the steak and add the sliced red onions to the remaining steak fat. Fry them until they are a bit softer. After that you can add the steak, bay leaves, cloves, blueberries, fond and water. Use the amount of ingredients & flavours you like. I added some white wine to the mix.

Bring it to the boil, turn down the heat and simmer the hachee for about 1,5 hours. I served it with potato mash & red cabbage & apples.

Recipe source: Wikipedia

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