| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
California |
|
6 |
Servings |
INGREDIENTS
| 5 |
|
Potatoes |
| 2 |
T |
Olive oil |
| 1 |
lb |
Kielbasa, sliced 1/4" |
|
|
Thick |
| 1 |
|
Onion, finely chopped |
| 1 |
|
Green pepper, seeded and |
|
|
Chopped |
| 1 |
|
Clove garlic, minced |
| 1/3 |
c |
Red wine vinegar |
| 1/3 |
c |
Beef broth |
| 1 |
t |
Salt |
| 1/8 |
t |
Seasoned pepper |
|
|
Chopped parsley for garnish |
INSTRUCTIONS
Cook potatoes (unpeeled) in boiling salted water to cover until tender
(25 to 35 minutes). Drain; as soon as they are cool enough to handle,
slip off skins. Cut potatoes into 1/2-inch thick, bite-sized pieces.
Place in a deep warm bowl. In a large frying pan, heat oil and cook
sausage slices, stirring frequently until lightly browned; remove with
a slotted spoon and add to potatoes. To fat remaining in pan add onion
and green pepper, stirring over medium heat for about 2 minutes. Mix
in garlic, vinegar, broth, salt, and pepper. Cook until mixture boils,
stirring to loosen sausage drippings. Boil 1 minute. Pour green pepper
mixture over potatoes and mix lightly. Sprinkle with parsley. Serve
hot. Recipe By : the California Culinary Academy File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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