Cookbook:Philosopher's Stew
| Philosopher's Stew | |
|---|---|
| Category | Casserole recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Netherlands
Philosopher's stew (Dutch: filosoof) is a dish from the Netherlands. It is an oven-baked dish made of beef, potatoes, onions and apples.
Ingredients
[edit | edit source]- 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
Procedure
[edit | edit source]- 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, tips, and variations
[edit | edit source]- The taste improves if you let the dish rest for a while in the fridge before putting it in the oven.