Hachee (Dutch stewed steak)
A Dutch stewed steak recipe that originates from the “Allerhande” the magazine from the supermarket Albert Heijn.
Ingredients
- 750g braising steak/stewing steak
- 50g butter
- 3 large brown onions, cut in small pieces
- 2 bay leaves
- 4 cloves
- 2½ tablespoons red wine vinegar
- 1 tablespoon appelstroop (substitute with dark treacle*)
- 1 slice of ontbijtkoek (substitute with gingerbread)
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* Add an extra half-teaspoon of red wine vinegar if substituting with dark treacle
Method
- Cut the meat into chunks.
- Heat the half of the butter in a frying pan and fry the meat for 10 minutes until brown and set aside.
- Heat the other half of the butter in a casserole dish and stew the onions over low heat until golden brown and soft.
- Add the steak, bay leaves, the cloves, the vinegar, the appelstroop/treacle, and add water until the meat is barely covered.
- Bring to the boil and then turn down the heat and simmer for two to three hours.
- Add some extra water if necessary.
- Crumble the ontbijtkoek/gingerbread in the Hachee and let the koek (cake) dissolve into the sauce and mix through until it thickens.
- Remove the bay leaves, and if possible, the cloves.
- Heat the Hachee through and season to taste with salt pepper and/or a little vinegar.
- Serve with freshly baked fries and green salad or red cabbage.
