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Philosopher's Stew
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Netherlands
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4517417
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 300–400 grams cold, stewed beef
- 40 grams fat (cold gravy or butter)
- 4 large onions, sliced into thin rings
- 800 grams boiled potatoes, cut into slices (about 4 mm)
- Salt
- Ground black pepper
- Nutmeg
- 3½ dl (350 ml) skimmed gravy
- 4 spoonfuls of crushed white bread (stale)
- Apple compôte
Directions
- Cut the meat into small pieces (about 5 mm).
- Heat the frying fat or butter in a frying pan or a small wok. Fry the onions until the are golden brown. Put the onions aside.
- Put a layer after layer of potatoes, meat and onions on top of each other in an oven-proof dish. Season each layer of potatoes with salt, pepper and nutmeg. Make sure the top layer consists of potatoes.
- Pour the gravy over the top layer and scatter the bread crumbs over it all.
- Put some lumps of butter here and there.
- Pre-heat the oven to 200°C. Bake the dish for about 30 minutes.
- Serve immediately with the apple compôte
Notes
The taste improves if you let the dish rest for a while in the fridge before putting it in the oven.
