Hash

Hachée

500 grams chuck steak or bottom round beef
3 large onions
50 grams butter
5 tbsp flour
700 ml beef stock
2 bay leaves
2 cloves
salt and pepper
2 tbsp vinegar
100 grams raisins

Cut the beef into cubes and season them with salt and pepper. Slice the peeled onions and sauté them in the butter. Add the bay leaves and cloves. Take the browned onions out and brown the meat on all sides in the butter. Put the onions back with the meat and add the flour. When the flour is browned, gradually pour in the stock, add the vinegar and sugar and bring to a quick boil.

Turn down the heat and simmer the hash for 75 minutes. Add the washed and dried raisins and let simmer for another 15 minutes. Serve with boiled potatoes and braised red cabbage.