Dutch sour meat (zoervleisj)
Dutch sour meat, zoervleisj in Limburg dialect, as the name implies, is meat stewed in vinegar and then sweetened. Usually, it's eaten with nice thick fries.
Ingredients
- 50 gram butter
- 2 onions
- ½ teaspoon salt to taste
- ⅛ teaspoon ground black pepper
- 700 gram Beef tenderloin steak
- 150 ml white vinegar
- 150 ml beer dark
- 3 cloves
- 3 bay leaves
- 2 slices gingerbread
- 5 tablespoons apple butter
Ingredients you need per step are listed below the step in Italic
Instructions
- Chop the onion.
- Slice the beef steak into cubes 1 x 1 inch (2 x 2 cm) and season, at taste with salt and pepper.
- Melt half the butter in a pan and fry the onion until translucent.
- With a slotted spoon take the onion from the pan add the other butter and fry the beef steak until browned.
- Add the onion back in the pan with the beef cubes and pour the vinegar and beer over the meat.
- Add the cloves and bay leaves and bring to a boil.
- Reduce heat to low and simmer with the lid on the pan for 3 hours. Stir occasionally and if there is not enough moisture in the pan, add some water.
- Cut the gingerbread into small cubes and mix with the apple syrup through the flesh. Taste and add when necessary some more syrup. Make sure you keep stirring, because it bakes very quickly.
- Let it simmer for 10 minutes and serve.
NOTES
Prepare this in the slow cooker:
- In a frying pan bake the onion and beef for 5 minutes (until it's lightly browned). Put this in the slow cooker.
- Add the remaining ingredients and turn on the slow cooker on low heat for 6 to 8 hours.
Nutrition
Calories: 538kcal | Carbohydrates: 16g | Protein: 36g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 134mg | Sodium: 192mg | Fiber: 1g | Sugar: 10g | Vitamin A: 339IU | Vitamin C: 4mg | Iron: 3mg
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