Dutch Beef Hash W/gingerbread

Total Time: 1 hr 55 mins Preparation Time: 10 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 4
• 1 1/4 lbs rib eye steaks (boned & cut into 1/2-in cubes, see note below for other cuts of meat that may be used)
• salt & pepper
• 3 ounces butter
• 1 tablespoon olive oil
• 4 large onions (quartered)
• 1 large garlic clove (finely chopped)
• 2 ounces flour
• 2 slices gingerbread (firm-textured gingerbread, thick-sliced & cut into 1/2-in cubes)
• 2 cloves
• 2 bay leaves
• 1/2 teaspoon basil
• 1/4 teaspoon ground cumin
• 2 pints beef stock
• 1 tablespoon tomato puree or 1 tablespoon tomato paste
• 1 tablespoon red
• 1 tablespoon vinegar
• worcestershire sauce (optional)
• tabasco sauce (optional)

Recipe

• 1 season meat lightly w/salt & pepper.
• 2 heat the butter & oil in a dutch oven. saute the onions & garlic till the onion is transparent.
• 3 add the meat & brown it lightly. stir in the flour & saute to a nut-brown color.
• 4 add gingerbread cubes, cloves, bay leaves, basil & cumin. mix well.
• 5 add stock, tomato puree, red & vinegar. cover & simmer for 1 1/2 hrs over low-heat.
• 6 serving suggestions: add a little tobasco or worcestershire sauce if a more pungent flavor is desired. serve w/boiled rice or buttered noodles + braised cabbage or red beans.
• 7 note: while the recipe calls for a rib steak, i would be more inclined to use sirloin, round or even swiss steak w/the extended cooking time to tenderize.