Keltin
02-07-2009, 05:44 PM
Here’s an awesome potato dish that DW requests quite often. It’s got a vinegar “twang” to eat which is why we like it. If you don’t like the vinegar twang, consider cutting the vinegar and adding a dry red wine instead.
Potato Ragout
Ingredients:
8 slices of bacon
1 1/2 cups chopped onion
5 medium potatoes
1 garlic clove, minced
1/4 teaspoon Italian Seasoning
3/4 cup beef broth
2 tbsp cider vinegar
Salt and Pepper to taste
Preparation:
Cut the bacon into 1/4-inch pieces. Peel the potatoes and cut them into 1-inch cubes. In a large pot or Dutch Oven over medium heat, cook the bacon till done (brown and just beginning to crisp). Drain and reserve 3 tablespoons of bacon grease. Add bacon grease and onions to the pot and cook for 2 minutes, or until translucent but not brown.
Add the potatoes, garlic, and oregano, and cook for 1 to 2 minutes. Stir frequently to mix and coat all ingredients.
Add the beef broth, vinegar, salt, and pepper. Cover and simmer 15 minutes, or until the potatoes are tender and the liquid absorbed. If the potatoes become tender before all the liquid is absorbed, then remove the lid to help evaporation. The potatoes should be fairly mushy, and all the liquid gone. Keep a close watch on this toward the end to avoid sticking and burning. During the last 3 or so minutes, you should stir the mixture frequently. If the liquid absorbs too quickly (potatoes aren’t tender), then simply add a bit more (can use broth or hot water).
Potato Ragout
Ingredients:
8 slices of bacon
1 1/2 cups chopped onion
5 medium potatoes
1 garlic clove, minced
1/4 teaspoon Italian Seasoning
3/4 cup beef broth
2 tbsp cider vinegar
Salt and Pepper to taste
Preparation:
Cut the bacon into 1/4-inch pieces. Peel the potatoes and cut them into 1-inch cubes. In a large pot or Dutch Oven over medium heat, cook the bacon till done (brown and just beginning to crisp). Drain and reserve 3 tablespoons of bacon grease. Add bacon grease and onions to the pot and cook for 2 minutes, or until translucent but not brown.
Add the potatoes, garlic, and oregano, and cook for 1 to 2 minutes. Stir frequently to mix and coat all ingredients.
Add the beef broth, vinegar, salt, and pepper. Cover and simmer 15 minutes, or until the potatoes are tender and the liquid absorbed. If the potatoes become tender before all the liquid is absorbed, then remove the lid to help evaporation. The potatoes should be fairly mushy, and all the liquid gone. Keep a close watch on this toward the end to avoid sticking and burning. During the last 3 or so minutes, you should stir the mixture frequently. If the liquid absorbs too quickly (potatoes aren’t tender), then simply add a bit more (can use broth or hot water).