Recipe - Hutsput (Dutch Stew)

One fourth cup Margarine or butter
2 pound Braising meat; cut or sliced up 1/2
inch thick (large chunks)
2 cup Cold water
3 pound Carrots; peeled and minced
or a mixture of minced
carrot and turnip
12 ounce Onions; minced (about three
medium)
3 pound Potatoes; peeled and
quartered
1 teaspoon Salt
One half teaspoon Pepper
1 Or 2 Dutch smoked sausages
(Simon de Groot; or any
smoked "Gelderse Worst"
sausage)

From: aj471@freenet.carleton.ca

Date: 22 Mar 1994 17:18:16 0500
Heat the fat in (what else) a Dutch oven or crock pot until brown. Sear
the meat on both sides til brown. Add water to just cover the meat and
simmer (covered) for approximately one (1) hour. Add carrots, onions and
potatoes. Season with salt and pepper. Cover and simmer for about an hour
more. Add the Dutch sausage on top during the last 15 minutes of cooking.
Remove the meat and veggies; if there is enough liquid left, make gravy.
Mash the vegetables together and put on plates. Put meat and sausage slices
on top and serve with gravy. (Serves four to six)

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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.