Casseroles > Soups & Stews > Scotland > Stovies >
Potatoes, Onions & Meat
2 oz. beef drippings (or substitute sunflower oil)
4 TBS beef gravy (or water if preferred)
2 medium onions, finely chopped
2 LBS potatoes, peeled & roughly chopped
Left-over roast beef, chopped (or other left-over beef)
2 TBS parsley, chopped
Salt & pepper to taste
In a large pot, cook the onions in the beef drippings (or sunflower oil) until they are soft, but do not brown them. Add the potatoes to the onions, and mix well. Cover the pot and cook for about 10 minutes, stirring occasionally to prevent sticking. Then add the gravy, meat, salt and pepper and mix well. Cover the pot again and cook until the thinner-cut potatoes are a bit mushy, and the thicker-cut ones are soft (about one hour). This part of the cooking can also be done instead in a glass baking dish in the oven and will give a brown and crunch variation of this dish. Garnish the dish with parsley and serve.
Recipe featured in the Ambrosia Cookbook.
Food Fare Culinary Collection: Scottish Vivers
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