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What You Need:
(To Serve: 4)
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1 pound boiling potatoes (about 3 large potatoes)
1/3 cup diced bacon (2 slices)
¼ cup finely chopped onions
1½ tablespoons flour
1¼ cups beef stock, fresh or canned
½ teaspoon capers, drained, dried and chopped
1 teaspoon grated lemon peel
1/8 teaspoon marjoram
½ teaspoon salt
Freshly ground black pepper
1/8 teaspoon thyme
1 small bay leaf
2 tablespoons finely chopped sour pickles
1 tablespoon white vinegar
1 teaspoon chopped parsley
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Translate this recipe:
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| How To Cook: |
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1. Boil the potatoes in their skins for about 10 minutes, or until the point of a sharp knife easily penetrates them for about ½ inch. Cool them slightly. Peel them and cut them lengthwise into slices about ½ inch thick.
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2. In a 10- or 12-inch skillet, cook the bacon for about 5 to 8 minutes over medium heat, or until it is lightly browned then spread it on paper towels to drain.
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3. Pour off all but about 2 tablespoons of the bacon fat from the skillet. Add the onions and cook them about 8 minutes over medium heat, or until they are lightly colored. Stir in the diced bacon and flour, mixing gently until the flour is thoroughly absorbed.
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4. Reduce the heat to low and stir in the beef stock, stirring with a whisk until the stock is slightly thickened. Add the capers, lemon peel, marjoram, salt, pepper, thyme, bay leaf and pickles.
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5. Bring the sauce to a boil, then add the potatoes and vinegar. Cover the skillet and simmer on low heat for about 25 minutes, or until tender. Remove the bay leaf and add the parsley just before serving.
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