Recipe by Vanja77
This is one of the favourite dishes in the region i live in. I got the recipe from a site with authentic dutch recipes: http://www.hollandsepot.dordt.nl/index.htm There is actually another ingredient in the original recipe, it's called ontbijtkoek and it's used to thicken the stew instead of using cornflour.
Top Review by Charlotte J
This makes a lot of tasty gravy that I served over mashed potatoes. I used 1 1/2 pounds of beef so DH would not ask, "where's the beef". Loved the flavor the bay leaves gives this meal. I might have used 1 too many dashes of worcestershire sauce but it was still good. Made for *ZWT4* 2008 game for the *Zingo Round* I'm on team *Tickling Tastebud Travellers*
- 2 large onions, thinly sliced
- 1⁄4 cup flour
- 1⁄4 cup butter or 1⁄4 cup margarine
- 2 cups stock or 2 cups beef bouillon cubes
- 3 bay leaves
- 5 cloves
- 1 tablespoon vinegar
- 1⁄2 lb beef, cubed
- 2 tablespoons cornflour
- 1 pinch pepper
- 1 dash Worcestershire sauce
Directions See How It's Made
- 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.