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Contains wheat. May contain traces of milk.
PREPARATION METHOD:
Add: - 500 g of hache meat - 4 large onions - 250 g of carrot - 750 ml of water
1 Heat 3 tbsp. olive oil in a pan. Bake the meat cut into small pieces until brown. Finally fry the onions cut in half rings and the sliced carrot briefly.
2 Add 250 ml of water. Bring to the boil. Let it simmer for about 2 hours with the lid on the pan, add water if necessary, to prevent dry boiling.
3 Once the meat is tender and tender, add 500 ml of water and Honig base for Hachee. Bring to the boil. Let it simmer for 10 minutes, stirring occasionally.
Garnish the hachee with some parsley.
Add: - 500 g of hache meat - 4 large onions - 250 g of carrot - 750 ml of water
1 Heat 3 tbsp. olive oil in a pan. Bake the meat cut into small pieces until brown. Finally fry the onions cut in half rings and the sliced carrot briefly.
2 Add 250 ml of water. Bring to the boil. Let it simmer for about 2 hours with the lid on the pan, add water if necessary, to prevent dry boiling.
3 Once the meat is tender and tender, add 500 ml of water and Honig base for Hachee. Bring to the boil. Let it simmer for 10 minutes, stirring occasionally.
Garnish the hachee with some parsley.