Comments on: Stoofvlees Part II

By: 11 Characteristics of Highly Influential Bloggers

11 Characteristics of Highly Influential Bloggers — Tue, 23 Feb 2010 13:23:35 +0000

[...] also come across really savory recipes that just beg a share. And it’s pretty incredible to see how the content across some of these [...]

By: snoes

snoes — Sat, 20 Feb 2010 20:46:38 +0000

Hey Kay,

Thank you for posting this recipe, i’ve been searching for a good stoofvlees recipe for like 4 ever and this looks like a winner!

Question: i’m thinking about making this for my birthday dinner this week and i was wondering how many people this serves?

Groetjes Snoes

By: Gary Whitworth

Gary Whitworth — Sun, 14 Feb 2010 20:18:14 +0000

Reminded of when i worked in the Netherlands and had Stoovflees from the Bounty Cafe in Vlissingen.
Really great website and an no nonsense fun way to cook.

By: Mark @ Cuisinart Food Processor

Mark @ Cuisinart Food Processor — Fri, 05 Feb 2010 17:32:47 +0000

Hi,

Great recipe! We made this last weekend (had French fries too!). We’ll be making this one again. Thanks.

By: Alison

Alison — Fri, 18 Sep 2009 19:06:45 +0000

I can’t tell you where to find it in Rotterdam, but there’s a shop on Steenweg in Utrecht that sells American and British foods where you can find molasses. That said, the stroop would still probably work pretty well in this dish — which is absolute delicious! I highly recommend trying it!

By: Michael MCC

Michael MCC — Fri, 18 Sep 2009 19:03:12 +0000

Can you tell me where to find molasses here in Nederland? In Rotterdam area, or via internet?

Thanks for any advice.

By: Kay

Kay — Fri, 11 Sep 2009 07:37:33 +0000

@nathalie:

If I make Rendang I use Koenjit, Djahe, Djeroek Poeroet an Laos. I also add coconut milk to Rendang. The Dutch kitchen kept a lot of Indonesian influences. This is more like a variation on Hachee, a very typically Dutch dish.

Sure we do. And grilling meat is actually not a very Dutch thing.

By: nathalie

nathalie — Thu, 10 Sep 2009 21:15:37 +0000

its look likes ” Rendang ” i.e indonesian foods……are u sure dutch food eat like this kind of foods?as i know they a lot eat with potato things and for meat usually grill meat .

By: Jaimé

Jaimé — Tue, 25 Aug 2009 20:36:11 +0000

Hoi Kay,

I made this dish today and it was absolutely delicious. My girlfriend and mother were complaining about there not being any seconds!

Had to change the recipy though, I was lacking a couple of ingredients. Swapped the red wine vinager for balsamico vinager and the rosemary for Italian herbs and the molasses with regular “pannenkoek” stroop.

I’ll try out your Roti Chicken next, it looks fantastic!

By: brian

brian — Tue, 11 Aug 2009 04:49:16 +0000

made this tonight – fantastic! a really great flavour to the beef that i dont know i’ve ever had. i accidentely put 1.5 cups of condensed beef broth instead of watering it down, but it turned out just fine – maybe a bit beefy, but not oversalted as i feared. don’t have a food processor either so i just took out about 1/3 and chopped finely on a cutting board – just as good! also needed to add some cornstarch to thicken after letting it boil off for about 15-20 min., not sure why. i would also recommend overcooking your fries (if baking from frozen) so that they retain some of their crisp after being doused in this delicious gravy.

anyhow, keep up the good work kay, i love checking up on this blog for what i consider to be similar cooking to my own, but better!