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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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25 minMain dishflour, paprika, egg, milk, young cheese, bunch onions, corn kernels, lettuce, ham cubes, (sunflower oil, yoghurt dressing,cheese flans with corn, lettuce and ham
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50 minMain dishfish stock of tablet, floury potatoes, butter, Zeeland bacon, traditional olive oil, shallot, Apple juice, beef broth from tablet, black olives without pit, White wine vinegar, ginger syrup, sauerkraut, juniper, dried laurel leaves, fresh cod fillet, wheat flour,fried cod with sauerkraut
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30 minMain dishcrumbly potatoes, butter, beef finches, Broccoli, Red pepper, fresh parsley, gravy flavoring,beeffinch with paprika gravy
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55 minMain dishonion, garlic, half-to-half-chopped, sugo tradizionale tomato sauce in pot, semi-skimmed milk, besciamella sauce mix, lasagne sheets, grated mature cheese,lasagna with tomato-minced meat sauce
Nutrition
515Calories
Sodium0% DV0g
Fat48% DV31g
Protein82% DV41g
Carbs4% DV11g
Fiber0% DV0g
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