Stew with bastogne from sandra diet frost
A tasty Dutch recipe. The main course contains the following ingredients: meat, beef rags (diced), flour, butter, onions (in rings), garlic (pressed), beer (Leffe double), natural vinegar, bay leaves, cloves and bastogne cakes.
Roll the pieces of meat through the flour.
Heat the butter in a pan and fry the onion rings until they are translucent and soft.
Add the garlic and the meat and cook until the meat no longer looks red.
Pour in the beer and the vinegar.
Put the laurel and cloves in the tea egg and hang it in the pan.
Place the bastogne cakes on the meat, put the lid on the pan and let it simmer for 15 minutes.
Stir in the softened cakes afterwards.
Let the dish simmer over a low heat for over 2 hours, stirring occasionally well.
Season with salt and pepper.
Delicious with fries and red cabbage, or stewed pears and lettuce..
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