Hachee casserole with red cabbage

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Delicious winter combination of gently stewed hash meat with red cabbage and mashed potatoes with crispy crusts from the oven.




 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. Meanwhile, make the mashed potatoes. Also preheat the oven to 200 degrees.

 If the hash has become too thick, you can add a little water. Remove the bay leaves and cloves. Spread the hash over the bottom of an oven dish. Divide the red cabbage with apple over this. Cover with a layer of mashed potatoes. Sprinkle the breadcrumbs over this and divide some knobs of butter over it. Place the baking dish in the oven for another 30 minutes.

 Tip: this recipe is also ideal for using up leftover hash.

hash casserole_v

Source: Leukerecepten by leukerecepten-nl.
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