"Damsel in dis Dress" > schreef in bericht
...
> On Tue, 31 Oct 2006 20:01:02 +0100, "Jke" >
> wrote:
>
>>But I usually wing my stews. They often include beef, canned tomatoes,
>
> Nice touch! I've never thought of doing that, but I'll bet it adds a
> lot of depth to the flavor!
>
>>I also love hachee, which is a Dutch classic that involves equal weights
>>of
>>beef and onions (get them really brown to make sure you don't wind up with
>>a
>>grey sauce) and ginger snaps (ontbijtkoek or taaitaai, really, but the
>>spices are much the same). It's served with potatoes and red cabbage.
>
> Okay, I've *got* to try this! Thanks so much for posting it, Jke. )

Then you might find inspiration on this site (both in Dutch and English and
the best of its kind, afaik):

http://www.hollandsepot.dordt.nl/

They actually have a recipe for hachee:
http://www.hollandsepot.dordt.nl/dutch/dutch.html
Savory beef and onion stew (hachée)

Ingredients:
2 large thinly sliced onions, ¼ cup flour, ¼ cup butter or margarine, 2 cups
stock or stock of meatcubes, 3 bay leaves, 5 cloves, 1 tbsp. vinegar, ½ lb.
sliced cold or leftover meat, preferably beef, 2 tbsp. cornflour, pepper,
Worcestershire sauce.
Preparations:
Brown the onions and the flour in the butter in a saucepan. Add stock
gradually, stirring all the time. Add bay leaves and cloves and simmer for
five minutes with the lid on the pan. Add the vinegar and the diced meat.
Simmer for another hour. Mix the cornflour with a little water. Add this to
the stew to thicken the sauce. Simmer for five minutes, stirring
continuously. Make it to taste with a little pepper and Worcestershire
sauce. Serve with mashed or boiled potatoes and red cabbage with this dish.



I should mention that in my stews, I ususally brown the meat, take it out,
brown the onions, put the beef back in, sitr in some flour, wait for it to
take in fat. Then I add the hot liquid and simmer ever so slowly.

In *hachee* in particular, I do not use the cloves, nor the Worcesterhire
sauce, but I use ontbijtkoek (ginger snaps). It's added at the very end, in
crumbles. Use less flour if you're doing that.