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Potato Ragout

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Ingredients:

  • 8 sliced bacon, cut crosswise into 1/4-inch pieces
  • 1 1/2 cups chopped onions
  • 5 medium-sized potatoes, about 2 lbs or less, 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

Preparation:

In a large saucepan or Dutch oven 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 longer, stirring frequently.

Add the beef broth, vinegar, salt, and pepper. Cover and simmer 15 minutes, or until the potatoes are tender and the liquid absorbed. Taste for seasoning and add more salt and pepper, if needed. 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.

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