Categories: Meats, Main dish 
      Yield: 4 servings 
  
    400 g  Meat leftovers, cubed 
           Dash of salt 
      2    Onions, cut into rings 
     40 g  Flour 
     70 g  Butter 
    750 ml Au jus gravy(pan juices) 
     50 ml Vinegar 
      1    Bayleaf 
           Dash of sugar 
  
  Peel the onion, and cut into rings and cook these with the flour and 
  butter, till they are lightly browned. Cut the meat into small pieces (like 
  stewing beef). Add the meat to the onion mixture and sprinkle with a little 
  salt. Brown the meat. Pour the meat juices(gravy) into the pan, add the 
  bayleaf and a pinch of sugar. With the lid on, simmer the entire mixture 
  for about an hour. Serve. 
  Source: Het Komplete Kookboek 
  :       By Maria Hay 
  :       Pub: by Revo Productions 
  From the collection of K.Deck