| 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 |
ts |
Salt |
| 1/2 |
ts |
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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