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Quick Irish 'Boiled' Dinner with Mustard




Source of Recipe


the web


List of Ingredients




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2 tablespoons butter
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1 package (5 ounces) Canadian bacon or ham, cut into strips
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1 small sweet onion, diced
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1 package (6 ounces) coleslaw mix
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12 baby red potatoes, halved
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2 cans (14 1/2 ounces each) chicken broth
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5 sprigs fresh thyme, tied together
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1/2 teaspoon salt
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Freshly ground pepper
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2 tablespoons Dijon mustard, or more to taste
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1 tablespoon flour
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1/3 cup whipping cream

Recipe



Heat butter over medium heat in large skillet or Dutch oven. Add Canadian bacon; cook until lightly browned on one side, 1 minute. Turn; cook 1 minute. Remove to a plate; set aside.

Add onion to skillet; cook 2 minutes. Add coleslaw mix; cook, stirring often, until onions begin to brown and cabbage wilts, about 5 minutes. Increase heat to medium-high. Add potatoes, broth, thyme, salt and pepper to taste. Heat to boil; reduce heat to simmer. Cover; cook until potatoes are tender, about 15 minutes.

Mix mustard and flour in a small bowl; stir in a small amount of the cream until smooth. Stir in remaining cream. Add cream mixture and Canadian bacon to skillet. Cook, stirring, until broth is slightly thickened, about 2 minutes. Serve in wide bowls. Makes 4 servings.