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Potato Ragout




Source of Recipe


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Recipe Link: http://southernfood.about.com/library/comm/blbb28.htm

List of Ingredients




Potato Ragout

8 sliced bacon, cut crosswise into 1/4-inch pieces
3 medium-sized white onions, coarsely chopped
5 medium-sized potatoes (slightly less than 2 lbs), peeled and cut into
1-inch cubes
1 garlic clove, minced
1/4 teaspoon oregano
3/4 cup beef broth
1 tablespoon cider vinegar
salt and freshly ground black pepper
In a saucepan large enough to hold all ingredients, over medium heat, cook
the bacon until golden. Pour off all but 3 tablespoons fat. Add the onions
to the saucepan and cook for 2 minutes, or until soft. Do not brown. Stir in
the potatoes, garlic, and oregano, and cook 1 minute, stirring.
Add the broth, vinegar, salt, and pepper. Cover and simmer 15 minutes, or
until the potatoes are tender and the liquid absorbed. Taste for seasoning.
If the potatoes become tender before the liquid is absorbed, remove the
cover, raise the heat, and cook it off quickly, but do not burn. If potates
are not yet tender and liquid has been absorbed, add a small amount of hot
broth or water.

Recipe