Dutch Beef Hash With Gingerbread

600 g boned rib steak, cut into 1 cm cubes
Salt and pepper
90 g butter
1 tablespoon oil
4 large onions, quartered
1 garlic clove, finely chopped
60 g flour
2 thick slices Dutch gingerbread, or any firm-textured gingerbread, cut into 1 cm cubes
2 cloves
2 bay leaves
½ teaspoon basil
¼ teaspoon ground cumin
1.25 liters beef stock
1 tablespoon pureed tomato
1 tablespoon red wine
1 tablespoon vinegar
Worcestershire sauce or Tabasco sauce

Season the meat lightly with salt and pepper. Heat the butter and oil in a heavy casserole. Saute the onions and the garlic until the onion is transparent. Add the meat and brown it lightly. Stir in the flour and saute to a nut brown color.

Add the cubes of gingerbread and the cloves, bay leaves, basil, cumin, and pepper. Mix well. Add stock, pureed tomato, wine and vinegar. Cover and simmer for 1 ½ hours over a low heat using a heatproof mat.

Add a little Worcestershire or Tabasco sauce for a more pungent taste. Serve with boiled rice or buttered noodles, and braised cabbage or red beans.