Hachee basic recipe

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The basic recipe for making classic hash, a delicious soft stew with onions, bay leaf and cloves. Delicious with mashed potatoes and red cabbage!



Cut the meat into pieces of about 3 cm. Melt the butter or margarine in a frying pan. Add the meat and fry all over.
Chop the onions and add to the meat. Season the meat with a pinch of paprika. Then add the flour and stir through.
Add the red wine vinegar and the sugar.
Then add the stock and stir well. Add the bay leaves and the cloves (put the cloves in the bay leaves to avoid losing them) and cook the hash for 3 hours with the lid on the pan. During the last 30 minutes, remove the lid to allow the sauce to thicken.
If the hash becomes too thick, you can add a little water. Before eating the hash, remove the bay leaves and cloves.
Tips: Delicious with fries, mashed potatoes and/or red cabbage. The hash is often even tastier the next day. Keep the hash in the fridge for up to 3 days or freeze it for up to 3 months.

Source: Leukerecepten by leukerecepten-nl.
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