Zuur Vlees (Zoer Vleis)
(Traditionally served with applesauce and French fries)
2 pounds stew beef
2 pounds chopped onions 2 teaspoons whole cloves
oil or margarine salt and pepper to taste
1/2 cup apple cider vinegar (or to taste) Cornstarch
3 bay leaves 2 teaspoons sugar
In a heavy saucepan or Dutch oven, heat oil or margarine over high heat. Place a layer of stew beef in
bottom of pan and fry until very brown. Remove from pan and repeat until all meat is browned. It is important
that no meat juices form. You want only browned bits in your pan. In another heavy saucepan, heat margarine
or oil over medium heat. Brown onions all at once, stirring occasionally. Add onions to meat and add enough
water to just cover. Scrape browned bits from bottom of pan and lower heat.
Add vinegar, bay leaves and cloves. Salt and pepper to taste. Stir again. Cover pan and simmer for three
hours, until meat almost falls apart. Before serving, bring mixture almost to a boil.
Mix a tablespoon or so of cornstarch with a little water and stir into beef mixture to
thicken to desired consistency. Remove from heat and stir in sugar.
This is the recipe from my friend Paula, it is modified so we can make it in the US.
In the traditional recipe are two ingredients which are typical Dutch and you would
not be able to find them in the US. However this tastes very much like the original
and is very good. Give it a try and let me know how you liked it.
(Traditionally served with applesauce and French fries)
2 pounds stew beef
2 pounds chopped onions 2 teaspoons whole cloves
oil or margarine salt and pepper to taste
1/2 cup apple cider vinegar (or to taste) Cornstarch
3 bay leaves 2 teaspoons sugar
In a heavy saucepan or Dutch oven, heat oil or margarine over high heat. Place a layer of stew beef in
bottom of pan and fry until very brown. Remove from pan and repeat until all meat is browned. It is important
that no meat juices form. You want only browned bits in your pan. In another heavy saucepan, heat margarine
or oil over medium heat. Brown onions all at once, stirring occasionally. Add onions to meat and add enough
water to just cover. Scrape browned bits from bottom of pan and lower heat.
Add vinegar, bay leaves and cloves. Salt and pepper to taste. Stir again. Cover pan and simmer for three
hours, until meat almost falls apart. Before serving, bring mixture almost to a boil.
Mix a tablespoon or so of cornstarch with a little water and stir into beef mixture to
thicken to desired consistency. Remove from heat and stir in sugar.
This is the recipe from my friend Paula, it is modified so we can make it in the US.
In the traditional recipe are two ingredients which are typical Dutch and you would
not be able to find them in the US. However this tastes very much like the original
and is very good. Give it a try and let me know how you liked it.
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