Hachis de Boeuf Parmentier is another classic potato dish (potatoes are stuffed with the onion beef mixture and napped with a rather complicated Sauce Lyonnaise). But that's another recipe. Enjoy


  • 18 oz. boiled or braised beef
  • 2 tablespoons butter
  • 3 onions, chopped
  • 1 Tablespoon flour
  • 3/4 cup beef stock
  • potato puree
  • melted butter
  • breadcrumbs


Dice or coarsely chop the beef. Melt 2 T. butter in a shallow skillet and cook and cook the onions in it until they are golden.Sprinkle with 1 T. flour, cook until slightly brown, and then moisten with the beef stock. Cook for about 15 minutes, leave to cool, then add the beef and mix well. Place the beef and onions in a buttered gratin dish, cover with a layer of potato puree, sprinkle with bread crumbs, and moisten with meltwed butter. Brown in a very hot oven for about 15 minutes.

Although it is not traditional, a small cup of tomato fondue can be added to the chopped meat and a little grated cheese may be mixed with the breadcrumbs.

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Submitted 6/13/05.
Source: Maman
Submitted By: Eileen Werth
hachis Parmentier