Dutch hachee with red cabbage

Name: Dutch hachee with red cabbage
Total time: 35 min
Yield: 4
Ingredients: 600 gram run through bovine rag; 2 tablespoon butter; 2 tablespoon liquid baking product; 2 tablespoon peanut oil; 2 tablespoon sunflower oil; 4 onion; 1 tablespoon Brown sugar; 1 tablespoon cane sugar; 2 tablespoon flour; 500 milliliters meat broth from tablet; 1 bottle dark brown beer; 6 clove; 2 laurel leaf; 5 tablespoon vinegar; 2 slice Gingerbread; 1 Red cabbage; 25 gram sugar; 2 sour apple; 25 gram butter; potato flour; all in one

Directions

Sprinkle the meat with salt and pepper. Heat butter and oil in a frying pan and fry the meat around light brown.
Spoon the onions and sugar and fry for about 2 minutes. Sprinkle the flour over it and bake for 1-2 minutes.
Heat the stock with the beer and pour over the meat. Put three cloves in the bay leaves and add them with three tablespoons vinegar to the meat. Slowly simmer for 1.5 hours with the lid on the pan.
Stir in the cookie crumbs and simmer for 1-1.5 hours until the meat is tender. Remove the bay leaves with cloves. Add some salt and pepper if necessary.
In the meantime prepare the red cabbage. Remove the outer leaves. Halve the coal and scrape or cut the leaves to the stalk in narrow strips. Boil it with a little water, salt, sugar and three cloves for 20-25 minutes.
Boil the apples for the last 10 minutes (not from the beginning, because then the cooking time will be longer). Finish the coals with butter and 2 tablespoons of vinegar and bind the cooking liquid with the added potato flour.
Serve the red cabbage with the stew and for example boiled potatoes.