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Buckwheat
Posted August 28, 2005 03:45 PM
2 pounds red potatoes, cut into 2 inch chunkc
Salt to taste
2 T. flour
1 t. paprika
1 cup beef stock
1 T. red wine vinegar
1/2 - 1 t. red pepper flakes (to taste)
1/2 cup tomato sauce
Olive oil
In frying pan (non stick) pour olive oil to about 1 & 1/2 inches.
Heat oil over medium heat, and when hot add the potatoes and cover (add more oil if you need it)
Reduce the heat to low and cook until the potatoes are tender, about 20-30 minutes.
Increase the heat to high, and continue cooking until they are cripsy and browned.
Using a slotted spoon, transfer the potatoes to a baking dish (9x13), season with salt and keep them warm in a low oven.
Drain off all but about 1 T. of the oil from the pan.
Add the flour, and paprika and stire over low heat for a few minutes.
Slowly add the stock, stirring constantly, then add the vinegar and red pepper flakes.
Simmer uncovered over low heat for about 10 mintes.
Stir in the tomato sauce and adjust the seasonings. Add more salt if needed.
Pour the sauce over the potatoes, toss to coat well, and serve warm.
NOTE:
Use your imagination with these as you can add/serve with sour cream, or other seasonings. But try the recipe first.
Posted August 28, 2005 03:45 PM
2 pounds red potatoes, cut into 2 inch chunkc
Salt to taste
2 T. flour
1 t. paprika
1 cup beef stock
1 T. red wine vinegar
1/2 - 1 t. red pepper flakes (to taste)
1/2 cup tomato sauce
Olive oil
In frying pan (non stick) pour olive oil to about 1 & 1/2 inches.
Heat oil over medium heat, and when hot add the potatoes and cover (add more oil if you need it)
Reduce the heat to low and cook until the potatoes are tender, about 20-30 minutes.
Increase the heat to high, and continue cooking until they are cripsy and browned.
Using a slotted spoon, transfer the potatoes to a baking dish (9x13), season with salt and keep them warm in a low oven.
Drain off all but about 1 T. of the oil from the pan.
Add the flour, and paprika and stire over low heat for a few minutes.
Slowly add the stock, stirring constantly, then add the vinegar and red pepper flakes.
Simmer uncovered over low heat for about 10 mintes.
Stir in the tomato sauce and adjust the seasonings. Add more salt if needed.
Pour the sauce over the potatoes, toss to coat well, and serve warm.
NOTE:
Use your imagination with these as you can add/serve with sour cream, or other seasonings. But try the recipe first.