Ingredients:
5 medium russet potatoes
1 teaspoon beef base or 1 bullion cube per 1 cup water for boiling potatoes
1/2 pound bacon, diced
1 tablespoon flour
1/2 cup cider vinegar
1 teaspoon beef base dissolved in 1 cup hot water
1/2 cup sugar
1/4 cup chopped onion
1/4 cup chopped celery
5 medium russet potatoes
1 teaspoon beef base or 1 bullion cube per 1 cup water for boiling potatoes
1/2 pound bacon, diced
1 tablespoon flour
1/2 cup cider vinegar
1 teaspoon beef base dissolved in 1 cup hot water
1/2 cup sugar
1/4 cup chopped onion
1/4 cup chopped celery
Preparation
Preparation:
Cook potatoes in Beef Broth 30 minutes, or until tender. Let cool, peel and slice. Place sliced potatoes in a serving bowl.
In a large skillet, fry bacon until crisp. Remove from heat. Remove bacon with a slotted spoon and drain on paper towels.
Crumble bacon, add to potatoes. Drain off all but one Tablespoon bacon grease. Stir flour into bacon grease in skillet.
Gradually add vinegar and Beef Broth, stirring constantly to make a smooth mixture.
Add sugar, onion and celery. Cook until sauce is hot and slightly thickened. Pour hot sauce over potatoes and bacon, toss gently to coat. Serve hot.
