Usage Chop the onions into small pieces, heat the butter or margarine in a Dutch oven, and sauté the onions. Remove them from the pan when they are translucent and reheat the fat. Add the meat to the pan, brown it nicely for a few minutes, and deglaze with some liquid, such as stock. Add the onions and the hachee spices. Reduce the heat to maximum and simmer for 2 hours with the lid on the pan, stirring occasionally.
Save Store in a dry place and tightly closed.
Manufacturer / Distributor Manufacturer,
Jacob Hooy & Co BV,
PO Box 70,
1906 ZH Limmen