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- 1 KG BEEF FOR ROASTING
- 1 ONION, chopped
- 1 CUP VINEGAR
- 2 CARROTS, chopped
- 50 GRAM RAISINS
- 3 TBSP FLOUR
- 2 SLICES
SPICE CAKE, crumbled
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Stir fry the
onion for three minutes. Add the chicken and stir fry 5 minutes more. Add the
mushrooms and the lemon juice and rind, and salt and pepper to taste and
simmer for 5 minutes. Stir in the cream.
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Put the
vinegar, onion and carrot together and marinate the beef overnight. Add one cup
of water to the marinade and bring it to the boil, cook the beef 1 hour. Add the
raisins and the spice cake, simmer half an hour more. Dissolve the flour in a
little bit cold water, add to the beef mixture and simmer a few minutes. Take
the beef out, slice
it thinly and serve with potato puree and the remaining sauce.
The acid makes the meat more tender, which may have been
helpful in the old days when expensive meat was not affordable. Try also the
Dutch version "zoervleis"
from Limburg.
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