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Nurit Cusack
Dutch Hachee
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Ingredients
Directions
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Put a clove in every piece of onion. Heat the butter in a frying pan and fry the meat quickly around. Sprinkle the meat with salt.
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Add the stock and the wine and bring everything to the boil while stirring. Add the onion, peppercorns, bay leaves, wine vinegar and brown sugar to the pan. Bring everything back to the boil while stirring. Temper the heat source. Let the hachee simmer for more than 2 hours (if necessary place the frying pan on a flame distributor). The meat is so soft after 2 hours that it falls apart.
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Remove the bay leaves. Tie the frying juices with the cornstarch that has been stirred into a thick paste with a little water or use a tie. This can be scattered from a package in the pan.
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Serve this dish with cooked crumbly potatoes and red cabbage.
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Nutrition
515Calories
Sodium0% DV0g
Fat48% DV31g
Protein82% DV41g
Carbs4% DV11g
Fiber0% DV0g
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