Zoervleis
 | This article needs additional citations for verification. (June 2019) |
| Type | Stew |
|---|---|
| Place of origin | Belgium and Netherlands |
| Region or state | Province of Limburg |
| Main ingredients | Meat (horse meat or beef), vinegar, apple butter, gingerbread |
Zoervleis or Zoervleesj (Limburgian for sour meat, in Template:Lang-nl) is a regional meat dish from the Province of Limburg,[1] a region split between the Netherlands and Belgium.
Zoervleis is similar to carbonade flamande and hachee and Germans might know it as Sauerbraten in some local variations. The sour refers to a process of marinading the meat, traditionally horse meat[2] but nowadays commonly beef, in vinegar. However, despite its name the dish is sweet due to the vinegar being compensated for with apple butter and Dutch gingerbread.
The dish is often accompanied by French fries.
See also
References
- ^ In Dutch: Inventory of Dutch regional dishes, by the "Academie voor de Streekgebonden Gastronomie, Centrum voor Culinair Erfgoed" (Academy for Regional Gastronomy, Centre for Culinary Heritage) based upon "Van mergpudding en möffelkook. Limburgse streekgerechten en wetenswaardigheden" by Jo van Lamoen, published by In den Toren, Baarn, 1987, ISBN 9789060746202 and by De Fontein, Baarn, 2000, ISBN 9789026116254.
- ^ Guides, R. (2019). The Rough Guide to Netherlands. Rough guides. Apa Publications. p. pt444. ISBN 978-1-78919-527-9. Retrieved 19 June 2019.