Name: Hachee
Ingredients: 400 g Meat leftovers, cubed; Dash of salt; 2 Onions, cut into rings; 40 g Flour; 70 g Butter; 750 ml Au jus gravy(pan juices); 50 ml Vinegar; 1 Bayleaf; Dash of sugar

Theology is not a philosophical pursuit of abstract speculations about God. It is in fact the examination of that which God has revealed to us. As faithful students of the Word of God, we are, by necessity, students of theology. The two are not at odds with each other; rather they serve to complement one another. Whereas the Word of God is the foundation of our knowledge, theology is the expression of our knowledge. Thus, the study of God cannot be separated from the Word of God.

Burk Parsons

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats, Main dish	4	Servings

INGREDIENTS

400	g	Meat leftovers, cubed
		Dash of salt
2		Onions, cut into rings
40	g	Flour
70	g	Butter
750	ml	Au jus gravy(pan juices)
50	ml	Vinegar
1		Bayleaf
		Dash of sugar

INSTRUCTIONS

Peel the onion, and cut into rings and cook these with the flour and
butter, till they are lightly browned. Cut the meat into small pieces (like
stewing beef). Add the meat to the onion mixture and sprinkle with a little
salt. Brown the meat. Pour the meat juices(gravy) into the pan, add the
bayleaf and a pinch of sugar. With the lid on, simmer the entire mixture
for about an hour. Serve. Source: Het Komplete Kookboek
:       By Maria Hay
:       Pub: by Revo Productions From the collection of K.Deck

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