Hotchpotch (Hutspot met klapstuk)
Recipe By: Heleen A.M. Halverhout
Serving Size: 4
1 pound lean boneless chuck (thin flank)
Salt
1 pound onions
4 pounds potatoes
2 pounds carrots
Milk
4 Tbsp fat, butter or margarine
Pepper
Wash meat, boil in 2 cups water and salt for about two hours. Scrub and
mince carrots. Peel, wash and slice onions add them to the meat together with
the peeled and cut potatoes and carrots. Boil until done (about 30 minutes).
Remove meat from pan. Mash all the vegetables and add fat, butter or
margarine and pepper. If too thick add some milk (but a spoon must stand up
in it). Serve with the sliced meat. This dish is eaten as a main meal dish,
either with some soup to start, and followed up with fruit, as the dish is
very nourishing. This amount serves 4 people in Holland (they have big
appetites).
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/