Course Main course meat
Cuisine Dutch
Servings 6 pax


  • 600 g doorregen runderlappen
  • 500 g uien in rings
  • 25 g Boter
  • 1 tsp Chinees 5 kruidenpoeder
  • 0,5 L Runderbouillon or calf broth
  • 2 Leaves Bay leaves
  • 2 Kruidnagels
  • 2 Twigs verse tijm
  • 1 Tablespoon Bloem
  • 1 Tablespoon Boter


  • Cut the beef into blocks of 2.5 cm. Pat them well dry with kitchen paper and sprinkle them with salt and pepper. Heat the butter in a casserole and fry the meat in ± 5 minutes all around brown. Add the onions and fry for ± 3 minutes. Add the 5 spice powder and cook for a minute.
  • Put everything in the high pressure pot. Add the stock and add bay leaf, cloves and thyme. Close the lid of the pot and build the pressure (position 2 = 2 bar). Let the dish cook for 45 minutes under pressure over low heat.
  • Turn off the heat and let the pot cool down for 15 minutes. Let the rest of the pressure escape throught the valve (beware, the steam is hot!).
  • Mix the flour and butter well. Sift the hachee and catch the moisture. Bring the cooking moisture to the boil and bind with the butter-flour mixture (beurre manié). Let the sauce cook gently for 5 minutes and then stir in the meat with the onions. Remove the bay leaf and thyme sprigs from the dish.
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