INGREDIENTS

INSTRUCTIONS

Start with the beef. Cook it with the onions, rub it with pepper, and when
it is crispy on both sides, sprinkle salt over it. Add the water and the
bay-leaves. Cover the pan with the lid, turn the heat very low, and let it
simmer for at least 2 hours. Turn it now and then, sprinkle it, and add
some water when it cooks dry. There has to be a lot of gravey (Dutch!) in
it. We cook this on a stove (like everything), but I am sure it can be done
in an oven as well.
Peel the potatoes, and cut them in 4 parts. (remove the black spots + the
sprouts as well). Remove the green and the stalks from the cauliflower, and
make not too small "roses", as we call it. Don't chop it. Boil the potatoes
in water + some salt. It needs about 20 minutes, before ready. When floury
potatoes are used, don't add too much water, ± till they are half covered.
Mind that they don't burn. When the water boils, turn the heat down, let it
cook on low heat. Put the cauliflower in a pan and pour water, till
everything is covered. Add some salt. Let it boil on low heat for about 20
minutes.
Make the sauce this way: pour 3 tablespoons oil in a pan.(for example
sunflower oil.) add 3 tablespoons flour and stir. Put it on the stove and
cook it quickly. When this is well mixed and warm, add one cup water, stir
again. add some salt. This sauce has to be nice creamy. It must be possible
to pour it. Not too thin!! When the cauliflower is ready, pour off the
water, put it on a plate and pour the sauce over it. Sprinkle the nutmeg on
top of it.
Eat the poatoes, cauliflower and meat together, but not mashed or mixed.
Pour the gravey of the meat over the potatoes.
NO MATTER WHAT I TOLD YOU: THIS IS GREAT!!! I CONSIDER TO COOK IT TOMORROW
FOR DINNER. DELICIOUS!!
Posted to JEWISH-FOOD digest by Annice Grinberg
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Nov 04, 98, converted by MM_Buster
v2.0l.

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