Hutspot Met Klapstuck (Hotchpotch With Soup Meat)

This is one of the great Dutch national dishes, although hotchpotch is also a national dish in England, France, and Belgium, and is of very ancient origin. In the English version mutton is generally used, while in France beef and pork are the chief ingredients with a variety of vegetables.
In Belgium HOTCHPOTCH there is a mixture of different meats. In Holland beef is generally used.

Ingredients :

• 1 lb. of fat soup meat
• 3/4 lb. of lean soup meat
• 3 lbs. of old carrots
• 3 lbs. of potatoes
• 1/2 lb. of onions
• 4 tablespoons of fat
• 1 1/2 pint of water
• salt

Method :

1. Wash the meat and put in warm salted water, bring to the boil, and simmer for 2 hours.
2. Peel the carrots, mince them very fine and add to the stock after the 2 hours.
3. In another 1/2 hour add peeled potatoes and chopped onions and simmer for another 1/2 hour till the vegetables are very tender.
4. Add more water during the process of cooking if necessary.
5. But when the dish is ready the water should have completely evaporated.
6. Remove the meat from the saucepan, put on a hot dish, mash all the vegetables with a wooden spoon, and put on the dish with the meat.

Chicken is sometimes used instead of beef

Have a nice cooking with our recipes
nicefoodie

This is one of the great Dutch national dishes, although hotchpotch is also a national dish in England, France, and Belgium, and is of very ancient origin. In the English version mutton is generally used, while in France beef and pork are the chief ingredients with a variety of vegetables.
In Belgium HOTCHPOTCH there is a mixture of different meats. In Holland beef is generally used.

Ingredients :

• 1 lb. of fat soup meat
• 3/4 lb. of lean soup meat
• 3 lbs. of old carrots
• 3 lbs. of potatoes
• 1/2 lb. of onions
• 4 tablespoons of fat
• 1 1/2 pint of water
• salt

Method :

1. Wash the meat and put in warm salted water, bring to the boil, and simmer for 2 hours.
2. Peel the carrots, mince them very fine and add to the stock after the 2 hours.
3. In another 1/2 hour add peeled potatoes and chopped onions and simmer for another 1/2 hour till the vegetables are very tender.
4. Add more water during the process of cooking if necessary.
5. But when the dish is ready the water should have completely evaporated.
6. Remove the meat from the saucepan, put on a hot dish, mash all the vegetables with a wooden spoon, and put on the dish with the meat.

Chicken is sometimes used instead of beef

Have a nice cooking with our recipes
nicefoodie