Hachee from nicky

Name: hachee from nicky
Cook time: 35 min
Total time: 185 min
Yield: 6
Cuisine: Dutch
Ingredients: 500 g ribrunderlap; 2 toe garlic; 4 onion; 2 bacon; 2 el granulated sugar; 100 g unsalted butter or margarine; 4 clove; 500 ml hot beef broth from tablet; 2 el White wine vinegar; 0,5 lemon

Hachee of beef ribs, bacon, onions, white wine vinegar and garlic.

Ingredients

Directions

Cut the beef into 2 x 2 cm pieces and sprinkle with the flour. Keep the laurel leaf separate from the package.
Slice the onion in rings and the garlic.
Cut the bacon pieces into pieces. Heat a skillet without oil or butter and fry the pieces of bacon for 5 minutes on a high heat. Change regularly.
Meanwhile, heat the butter in a frying pan and melt the sugar on low heat.
Stir frequently so that it can not burn. Add the onion, garlic and bay leaf and cook over low heat for 5 minutes.
In the meantime, remove the bacon strips from the frying pan. Fry the beef in the remaining shortening in 5 min. Brown.
Add the vinegar, cloves, stock, bacon and the beef to the onion mixture.
Bring to the boil, reduce the heat and simmer for 2 hours and 30 minutes. Stir occasionally.
Check whether the hachee is done. That is the case when the meat falls apart. Remove the bay leaves and cloves.
Squeeze the lemon, add the juice and warm again.