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Wednesday, August 19, 2015

Recipe: Stompot and Gehaktbal

I love culture, like I don't say that enough in my travel posts but it's true I do.  Hendrik is Dutch and since I love culture and love to cook it's only natural that the two come together and I learn to cook Dutch.  I've posted a couple recipes in the past about Dutch cooking but this isn't a sweet recipe but a savory and homey dish that is very traditional. 

                   Stompot = potatoes with kale and bacon                     Gehaktbal = meatball

What you'll need:
4 strips of bacon
1 lbs of hamburger meat
4-5 large red potatoes
2 stalks of kale
1 stick of butter
2 cups of beef broth
1 package of the herb Lipton soup mix

  • Since you are making two separate dishes get your potatoes going first.  Red potatoes don't need to be peeled simply wash and then cube them.  Put in a pot, cover with water, and set to boil.

  • Once your potatoes are on dice the bacon and fry it to very crispy.  Once it is done cooking set to the side.
  • In another pot add the stick of butter and approximately a cup or two of broth, turn heat to medium to melt better.  
  • While the butter is melting mix the dry soup mix throughout the hamburger meat.  
  • Form 2" meatballs and put in pot.  (you should have 4 good size balls) The liquid in the pot should come up about half-way on the meat balls.  Cover and simmer for 7-10 minutes.
  • After cooking for 7-10 minutes turn meat balls around on a different side.  Continue to cook on all sides until there's a thin crispy layer all around.
  • Once potatoes are done cooking drain and mash with milk.  Add in bacon and a small amount of grease to the mashed potatoes.  Once mixed well dice kale and stir into potatoes.

Serve both dishes immediately.  

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