This dish reminds of the Italian Bolognese sauce but in fact it is not quite the same. We call it German Haschee and it is a very popular dish in Germany. It’s easy to make and you can vary it by adding different vegetables or serve with your favorite pasta.
The word “Haschee” comes from French hachée or Hachis, from hacher which means chop.
It refers to warm dishes containing fried or boiled ground beef or small cut meat combined in a sauce. This dish is perfect for a meal for many people or for a party. Happy Cooking!
Ingredients German Hash
1 kg ground beef or half beef and pork
4 onions
4 garlic cloves, optional
1 tbsp olive oil or sunflower oil
2 tbsp tomato paste
1 tbsp mild paprika powder
2 tbsp paprika powder, hot, optional
1 tbsp oregano, dried
salt and pepper
1 dash sugar, optional
instant vegetable or beef broth for 1/2 liter water – How to make Beef Broth –
30 g butter
1 tsp mustard, medium
1 tsp flour
150 ml water
Cooking Instructions German Hash
1. Peel onions and garlic and chop finely. The more onions you use, the more juicy the hash will be.
2. Heat olive oil in a non-stick pan. Add onions and garlic, saute until light brown.
Add 30g of butter and mix well. Spice with some salt.
Brown while stirring continuously. The darker the onions, the more rich and fuller the taste will be.
3. Now add the ground beef. Fry the meat until it looks grayish. With a wooden spoon separate the meat, you want small meat pieces. A whisk would be good to use.
Add fried onions and garlic to the meat and mix well. Fry for another 5 minutes, stir frequently. Add 1/2 liter broth and bring to a brief boil.
4. Season with oregano, paprika hot, paprika mild, and black pepper to taste. Mix well. Add mustard and tomato paste. If you like add a dash of sugar. Let cook for 20 minutes on medium heat, stir frequently. As needed season to taste with salt, black pepper and paprika.
5. Remove pan from the heat.
6. Mix 1 tbsp flour with half a cup of water, whisk until the water is milky. Add 3 tbsp of the liquid from the hash. Pour into the hashee, bring to a brief boil. You should get a thicker sauce. Cook for another 2-3 minutes.
Serve with your favorite pasta.
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