| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Netherlands |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Boneless chuck |
| 3 |
c |
Water |
| 1/2 |
t |
Salt |
| 3 |
lb |
Carrots, sliced |
| 3 |
lb |
Potatoes, pared and |
|
|
quartered |
| 1 |
lb |
Onions, peeled and |
|
|
quartered. |
| 2 |
T |
Bacon drippings. |
|
|
Salt and black pepper, to |
|
|
taste |
INSTRUCTIONS
from: The wonderful world of cooking This healthy, economical dish is
only one such combination created by the Neatherlanders. There are
Hutspots made with sauerkraut, with kale, with white beans, and there
is even a vegetarian Hutspot made without meat. This is the one I
have. Simmer meat in 3 cups salted water for 1 hour. Add carrots,
Simmer for 10 Minutes. Add Potatoes, onions and drippings. Simmer for
1 hour. Remove meat. Slice. Keep warm. Mash vegetables together.
Season to taste with salt and pepper. Serve sliced meat on top of
vegetables. Serves 6 Posted to Recipe Archive - 22 Sep 96 submitted
by: LeiG@aol.com Date: Thu, 1 Aug 1996 00:34:50 -0400
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