| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
California |
|
6 |
Servings |
INGREDIENTS
| 5 |
md |
Potatoes |
| 2 |
tb |
Olive oil |
| 1 |
lb |
Kielbasa — sliced 1/4" |
|
|
Thick |
| 1 |
md |
Onion — finely chopped |
| 1 |
md |
Green pepper — seeded and |
|
|
Chopped |
| 1 |
|
Clove garlic — minced |
| 1/3 |
c |
Red wine vinegar |
| 1/3 |
c |
Beef broth |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Seasoned pepper |
|
|
Chopped parsley for garnish |
INSTRUCTIONS
1. 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.
2. 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.
3. 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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