Dutch stew
Ingredients:
500 gr  beef loin
salt
pepper
3 tablespoons flour
3 large onions
50 gr  butter
1 laurel leaf
some clove powder
1/2 liter  bouillon (cube)
1 tablespoon water
1 tablespoon cornstarch
1 tablespoon vinegar
Dice the meat and rub with salt and pepper. Sift the flour over and mix.
Melt the butter in a large pan and fry the sliced onions in rings for some minutes.
Add the floured meat and stir fry over high heat in about 5 minutes to brown.
Add the laurel leaf and clove powder and add the bouillon bit by bit (the stew mixture must keep boiling). Simmer for at least 2 hours and remove the laurel leaf.
Mix water, cornstarch and vinegar and add, while stirring, to the meat mixture. Simmer for 3-5 more minutes.
Season optional with pepper and salt.
Serve the hachee with whole potatoes, mashed potatoes or rice.

Fast hussar salad
(Dutch huzarensalade) 
Ingredients:
750 gr  cooked potatoes
1 small can mixed peas and carrot
(2 pre-fried chops
or 200 gr  cooked ham)
1 large apple
5 gherkins
4 large tablespoons cocktail onions
1 large onion
3-5 tablespoons mayonnaise
2 tablespoons gherkin vinegar
 
Mash or cut the potatoes as roughly as you want the salad to be.
Drain the contents of the can peas and carrots, cut the carrots in pieces.
break the chops in pieces or cut ham in little cubes.
Chop the apple, gherkins, cocktail onions and onion.
Mix everything with the potatoes.
Mix the mayonnaise with the gherkin vinegar and fold into the

hussar salad.
Let the tastes mix for an hour, put the salad in the middle of a plate

and garnish the rim with for example tomato, gherkin, cocktail onions, sardines and slices hardboiled egg.
Serve at room temperature with French bread.