Hachee

Yield:	4 Servings
Categories:	Meats, Main Dishes

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

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