Hacheé (Dutch onion & meat recipe)
by Tony van Roon


Ingredients:
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1-1/2 to 2 lbs beef
3 large onions
50 grams butter
5 tbsp flour
700ml beef stock
2 bay leaves
2 cloves
2 tbsp vinegar
100 gram raisins
salt & pepper


Cut the beef into large chunky cubes and season them with salt and pepper. Slice the peeled onions and sauteé them in the butter. Add the bay leaves and cloves(if you don't like cloves, leave them out). Take the browned onions out and brown the meat on all sides in the butter. Put the onions back with the meat and add the flour. When the flour is browned, gradually pour in the stock, add the vinegar and the sugar and bring to a quick boil. Turn down the heat and simmer the hash for 75 minutes. Add the washed and dried raisins and let simmer for another 15 minutes. Serve with cooked potatoes and braised red cabbage. Hacheé is an old but popular onion & meat dish. The Dutch love it. Some folks just don't like raisins so leave them out, others don't like the bay leaves or cloves or both. Leave them out and substitute for something else.

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