Hachis

Hachis © kvalifood.com

Hachis is the classic Danish leftover dish made from chopped or ground cooked beef in a thick stock-based gravy with onion, thyme, and Worcestershire sauce. It is food that makes the most of leftovers — and actually tastes best when made from meat that has already been browned and has flavor in it. Serve with fried potatoes and salad.

Ingredients

Yields 4 servings

  • 300–400 g cooked beef or veal, chopped or ground
  • 70 g butter or margarine
  • 2 onions, finely chopped
  • 2 tbsp flour
  • approx. 5 dl stock (preferably the pan juices from the meat)
  • 1 sprig fresh thyme or 1/2 tsp dried
  • 1–2 tsp Worcestershire sauce
  • salt, pepper

Accompaniments

  • fried potatoes
  • salad
  • Worcestershire sauce

Directions

Roux and onion

Melt the butter in a saucepan over medium heat. Sweat the onions until soft and golden, about 8 minutes. Sprinkle the flour over and stir well until absorbed — let it cook for 1–2 minutes.

Gravy

Pour in warm stock a little at a time, whisking constantly to avoid lumps. Add the thyme and Worcestershire sauce. Let the gravy simmer for 5 minutes until the floury taste is gone. Season with salt and pepper.

Meat and serve

Add the chopped or ground meat and stir gently. Let the dish simmer over low heat for 10–15 minutes until the meat is heated through and has absorbed the flavor from the gravy. Remove the thyme sprig. Taste and adjust seasoning.

Serving

Serve with fried potatoes and salad. Worcestershire sauce on the table.

Notes

  • Use the pan juices from the original piece of meat instead of stock — it gives significantly more depth
  • The gravy should have a medium-thick consistency that binds the meat; too thick — thin with stock; too thin — reduce uncovered
  • Madeira variation: replace 1 dl (1/2 cup) of stock with madeira; add toward the end of cooking
  • Hachis can be rolled into pancakes, placed in a baking dish, sprinkled with cheese, and gratinated at 390°F (200°C) until the cheese has melted
  • Freezing: 3 months