| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Soup |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Margarine or butter |
| 2 |
lb |
Braising meat, sliced 1/2 |
|
|
inch thick large chunks |
| 2 |
c |
Cold water |
| 3 |
lb |
Carrots, peeled and diced |
|
|
or a mixture of diced |
|
|
carrot and turnip |
| 12 |
oz |
Onions, diced about three |
|
|
medium |
| 3 |
lb |
Potatoes, peeled and |
|
|
quartered |
| 1 |
t |
Salt |
| 1/2 |
t |
Pepper |
| 1 |
|
Or 2 Dutch smoked sausages |
|
|
Simon de Groot or any |
|
|
smoked "Gelderse Worst" |
|
|
sausage |
INSTRUCTIONS
From: aj471@freenet.carleton.ca Date: 22 Mar 1994 17:18:16 -0500 Heat
the fat in (what else) a Dutch oven or crock pot until brown. Sear
the meat on both sides til brown. Add water to just cover the meat and
simmer (covered) for approximately one (1) hour. Add carrots, onions
and potatoes. Season with salt and pepper. Cover and simmer for about
an hour more. Add the Dutch sausage on top during the last 15 minutes
of cooking. Remove the meat and veggies; if there is enough liquid
left, make gravy. Mash the vegetables together and put on plates. Put
meat and sausage slices on top and serve with gravy. (Serves four to
six) REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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