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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle salt and pepper on both sides of the beef. | 2. In a large pot, melt the butter and margarine over high heat, until it's starting to brown. Mix well - the margarine will melt faster than the butter. | 3. When the butter is browning, put the slices of beef in the pot (still over high heat) and turn after 1-2 minutes. | 4. When the other side is browned too, add 1-2 cups of hot water (the beef should be covered), put the lid on and let simmer on the low heat (just a little bubbling in the pot)) for at least 6 hours. | 5. When the beef is done, lift the beef from the pot and put in a bowl. | 6. Then, very carefully, drain off most of the molten butter/margarine from the pot. You should be left with a brown sludge that actually contains very little fat. | 7. Pour this thin gravy over the beef before serving, and also over some nice cooked potatoes. Alternately, you could thicken with a little flour or cornstarch. | 8. You won't need a knife - the beef falls apart if you cough. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1 1/2			795.6018	0.0	156.8764	18.292
pepper				-	-	-	-
salt				-	-	-	-
butter	3/8	cup		513.0	23.570999999999998	16.029	43.2
margarine	3/8	cup		608.274	0.7614	0.7614	68.10300000000001
hot water	1 -2	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.