Sour Potatoes with Pickles recipe
information
This unusual hot potato dish should be made on the day the meal is served. The sourer the pickles, the better the dish.
ingredients
6 large potatoes
30 ml (2 tbsp) lemon juice
100 g (4 oz) steak
425 ml (3/4 pt) beef stock
50 g (2 oz) Spanish onion, diced
30 g (2 tbsp) flour
pinch of dried marjoram
2.5 g (1/2 tsp) salt
2.5 g (1/2 tsp) black pepper
2.5 g (1/2 tsp) dried parsley
pinch of dried thyme
1 large bay leaf
3 large pickled cucumbers, finely chopped
30 ml (2 tbsp) lemon juice
100 g (4 oz) steak
425 ml (3/4 pt) beef stock
50 g (2 oz) Spanish onion, diced
30 g (2 tbsp) flour
pinch of dried marjoram
2.5 g (1/2 tsp) salt
2.5 g (1/2 tsp) black pepper
2.5 g (1/2 tsp) dried parsley
pinch of dried thyme
1 large bay leaf
3 large pickled cucumbers, finely chopped
method
1. Scrub the potatoes and parboil them in a large pot of boiling water for 15 minutes, or until they are tender but not mushy.
2. Drain well. Cut the potatoes into medium-sized chunks and put them into a serving bowl.
3. Sprinkle the potatoes with the lemon juice and set aside.
4. In a medium-sized heavy frying pan brown the steak in a third of a cup of the beef stock for about 2 minutes.
5. Add the onions and flour and brown over a low heat for 10 minutes. Turn off the heat.
6. Remove the steak and cut it into small pieces.
7. Return the steak pieces to the pan. Add the remaining beef stock and the marjoram, salt, pepper, parsley, thyme, bay leaf, and pickled cucumbers.
8. Cover the pan and simmer for 30 minutes
9. Pour the mixture over the potatoes. Toss well and serve.
2. Drain well. Cut the potatoes into medium-sized chunks and put them into a serving bowl.
3. Sprinkle the potatoes with the lemon juice and set aside.
4. In a medium-sized heavy frying pan brown the steak in a third of a cup of the beef stock for about 2 minutes.
5. Add the onions and flour and brown over a low heat for 10 minutes. Turn off the heat.
6. Remove the steak and cut it into small pieces.
7. Return the steak pieces to the pan. Add the remaining beef stock and the marjoram, salt, pepper, parsley, thyme, bay leaf, and pickled cucumbers.
8. Cover the pan and simmer for 30 minutes
9. Pour the mixture over the potatoes. Toss well and serve.
serving amount
serves 6 - 8
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