“From Blue Ribbon USA by Georgia Orcutt & John Margolies, a cookbook sent to me in a cookbook swap from my partner, breezermom.”
READY IN:
30mins
SERVES:
4-6
YIELD:
1 Salad
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel the potatoes and cut into 1/2-inch dice.
  2. Fry the bacon in a skillet over medium heat until crisp. Transfer to paper towels to drain. Drain the fat from the skillet.
  3. Cook the beef in the skillet over medium heat, breaking it up into small pieces. When it is no longer pink, use a slotted spoon to transfer it to a plate.
  4. Add the onion to the pan and cook for 5 minutes, or until soft.
  5. Stir in the sugar, flour, salt, dill, thyme, parsley, garlic, onion powder, and pepper. Cook, stirring, for about 2 minutes, or until the flour starts to brown. Add the water and vinegar and simmer for 2 to 3 minutes, stirring to make a smooth sauce. Crumble the bacon into the sauce and add the cooked beef. Add the potatoes and stir gently to coat with sauce.
  6. Pour into a serving dish and sprinkle with cheese.
  7. Serve hot.
  8. VARIATION: To reduce the fat in this dish, use turkey bacon. Add 2 teaspoons olive oil to the pan before cooking the onion. Use grated Parmesan cheese instead of Cheddar, or omit the cheese altogether.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: