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Add a photoServings: 4
Ingredients
- 6 x Potatoes, (depends on the size. Use floury cooking ones), about
- 1 x Cauliflower
- 1 tsp Nutmegpowder. Beef
- 2 x Onions
- 1 c. Water, (for the sauce)
- 1 c. Water for the hashed meat. Some flour
- 6 x Bay-leaves Salt Pepper
Directions
- Start with the beef. Cook it with the onions, rub it with pepper, and when it is crispy on both sides, sprinkle salt over it. Add in the water and the bay-leaves. Cover the pan with the lid, turn the heat very low, and let it simmer for at least 2 hrs. Turn it now and then, sprinkle it, and add in some water when it cooks dry. There has to be a lot of gravey (Dutch!) in it. We cook this on a stove (like everything), but I am sure it can be done in an oven as well.
- Peel the potatoes, and cut them in 4 parts. (remove the black spots + the sprouts as well). Remove the green and the stalks from the cauliflower, and make not too small "roses", as we call it. Do not chop it. Boil the potatoes in water + some salt. It needs about 20 min, before ready. When floury potatoes are used, do not add in too much water, until they are half covered.
- Mind which they do not burn. When the water boils, turn the heat down, let it cook on low heat. Put the cauliflower in a pan and pour water, until everything is covered. Add in some salt. Let it boil on low heat for about 20 min.
- Make the sauce this way: pour 3 Tbsp. oil in a pan.(for example sunflower oil.) add in 3 Tbsp. flour and stir. Put it on the stove and cook it quickly. When this is well mixed and hot, add in one c. water, stir again. add in some salt. This sauce has to be nice creamy. It must be possible to pour it. Not too thin!! When the cauliflower is ready, pour off the water, put it on a plate and pour the sauce over it. Sprinkle the nutmeg on top of it.
- Eat the poatoes, cauliflower and meat together, but not mashed or possibly mixed.
- Pour the gravey of the meat over the potatoes.
- NO MATTER WHAT I TOLD YOU: THIS IS GREAT!!! I CONSIDER TO COOK IT TOMORROW FOR DINNER. DELICIOUS!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 408g | |
| Recipe makes 4 servings | |
| Calories 205 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.27g | 0% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21mg | 1% |
| Potassium 1085mg | 31% |
| Total Carbs 46.55g | 12% |
| Dietary Fiber 6.1g | 20% |
| Sugars 4.0g | 3% |
| Protein 5.41g | 9% |
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