Recipe: Hodgepodge with Boiled Meat (Hutspot Met Slapstuk, Dutch) (1976)

HODGEPODGE WITH BOILED MEAT
(HUTSPOT MET SLAPSTUK, DUTCH)

"Hutspot is firmly established as a favorite Dutch specialty throughout the year. It is delicious when reheated a day or two after it has been made. There are a number of variations available, such as just potatoes and Kale with a ring of smoked sausage or Cabbage and a ring of smoked sausage can be added to the potatoes."

2 cups water
1 tsp. salt
1 1/2 lbs. boneless chuck
6 large carrots, quartered
6 medium potatoes, quartered
6 medium onions, diced
salt and freshly ground black pepper

Place water and 1 tsp. salt in a large kettle or Dutch oven. Bring to boil. Add the meat. Cook and simmer about 2 hours.

Add carrots and cook fifteen minutes.

Add potatoes and onions and continue cooking about 30 minutes adding more liquid, if necessary to prevent burning. When this dish is done, all liquid in kettle should be absorbed.

When all foods are tender, remove meat and keep warm. Mash vegetables and potatoes to the consistency of mashed potatoes. Season with salt and a generous amount of black pepper. Place vegetables on center of platter. Cut meat in thick slices and arrange around vegetables.

Makes 4-6 servings
From: Recipelink.com
Source: Troy-Bilt Tiller Owner's Recipe Collection #1, 1976